5 Star Makeover: Florida Sweet Corn Soup with Minted Mushy Peas & Caramelized Pancetta

This month's makeover theme was finding inspiration at the Farmer's Market.  Easy enough for me, as I spend many of my weekends at them.

Please support your local producers.  I am not gonna preach here because I have done it plenty in the past.  If you'd like to read any of my work on Blogcritics click on the following links.

• Respect Food, Respect Life

• Sending Out an SOS: Sustainable, Organic, Seasonal 

This weekend Laz found some...

Florida Sweet Corn

Peas & Mint - which became minted mushy peas

Corn Stock

• 8 ears Florida sweet corn
• 1 yellow onion - peeled & slice thin on mandoline
• 3 garlic cloves - peeled & sliced
• 2 sprigs thyme
• 8 cups water
• 1 tbs whole coriander seeds
• 2 - 4 inch pieces of Parmigiano Reggiano rinds

1. Using a sharp chef's knife, cut the kernels off the cobs.  Reserve kernels for the soup.
2. In a stockpot, combine all ingredients.  Bring to the boil.  Reduce to simmer.  Simmer for 75 minutes.
3. Strain through a fine mesh strainer.  You should have 4 cups stock.

Corn Soup

• corn oil
• 1 large Spanish onion - Peeled & sliced thin on mandoline
• coarse sea salt
• cane sugar
• corn kernels - reserved from cobbs
• 4 cups corn stock
• 1 oz fresh dill - tied with butchers string
• 1 tsp lemongrass puree
• 3 tbs unsalted butter - ice cold straight from fridge

1. In a stockpot, heat 4 tbs corn oil, over medium heat.  Add the onions.  Season the onions with a generous pinch of sea salt and cane sugar.  Cook the onions, stirring often to avoid BURNING, for 1 hour.  The goal is to create deep, rich, caramel flavor.  Keep with it.  Makes a huge difference in the final product.
2. Add the corn, corn stock, dill, and lemongrass puree.  Simmer for 1 hour.  I like to allow the stock to reduce and concentrate.  
3. Take off the heat.  Using an immersion blender, puree the soup until smooth.
4. Strain through a fine mesh strainer into a clean pot.
5. Put back on the heat.  Check for seasoning.
6. Whisk in the ice cold butter, very quickly, and vigorously.
7. Serve immediately.

Minted Mushy Peas

• 3 cups peas - shelled
• 1 cup mint leaves
• 1 tbs pancetta fat - reserved from cooked pancetta 
• sea salt
• black pepper
• 1 tbs champagne vinegar
• caramelized pancetta 

1. In a stockpot, bring salted water and the mint leaves to the boil. 
2. Add the peas.  Cover with lid.  Cook for 4 minutes.
3. Using a spider strainer remove the peas and mint.  Transfer to the food processor.
4. Add the vinegar and pancetta fat.  Pulse to a rough puree.  Add a bit of the cooking water if needed to adjust consistency.
5. Season with sea salt and black pepper

Bring the dish to your guest like this...

Minted Mushy Peas & Caramelized Pancetta

Then pour the soup at the table...

Finish with a flourish...white truffle oil..."fake but who cares, it's all good."

Enjoy.

That's it for now...till we exchange a few words again...Peace!