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Iron Horse Vineyards 2005 Estate Chardonnay - Sonoma County Green Valley and Corn Soup

Presented by: Max and Kent Girard

Corn Soup

6 ears yellow corn
6 garlic cloves
3 medium red potato..peeled
1 carrot peeled
1 large yellow onion
1 large Anaheim Chili, flame
roasted (blackened) and seeded
sprigs of thyme
EV olive oil
heavy cream
48 oz good chicken stock
grey salt, fresh pepper
chili powder
sour cream
chipolte paste

First, shuck and clean corn of all silk... rub with olive oil, season with the S&P
then grill for appx 25-30 min over med. heat. Remove and let cool til easy to handle.
Cut kernels from cob and place in 32 oz of the stock, bring to boil, back down to simmer...

Rough chop remaining vegetables, drizzle with oil, season and place in roasting pan, cover with foil and roast at appx 325 for about an hour... you want the veg to be nice and soft. Remove when cooked through and allow to cool a bit. Remove the thyme.
Place all of the roasted vegs in a food processor and run the mixture til it is a paste. Add some of the stock til the mix is more liquid-y. Reserve.. this is your flavor/thickening base.

Back to the corn/stock that is happily simmering on the stove... strain the stock through a collander. Run the corn through the food processor and return the ground up corn pulp to the pot with the stock and add about 3/4 of the veg-flavor base to the pot, stir and simmer for about 20 minutes. Save the rest of the base in case you need to thicken the
mixture later.

Now strain the mixture through the collander, return to heat and simmer for a few more minutes. The soup should be fairly free of any big chunks of material by now... but we want a really creamy consistency so now we slowly force the mixture through a fine-wire sieve into
a new pot. Use the back of a really big serving spoon to force the mixture through the sieve.

This is going to be time consuming as you have to continually scrape/clean the sieve as you
go along. You are basically separating the amazingly flavorful liquid from the pulpy corn mix. Discard the pulp. You should now have roughly a quart of soup at this point.

Place the pot of soup back on the stove and simmer. Add about 4-5 oz of heavy cream and about 1/2-3/4 of a tsp of the chili powder... just a hint of heat... continue to simmer till it is reasonable thick. If too thick, add stock... too thin add base.. if you add base, you may
need to sieve the mixture again... you get the idea.

Mix some sour cream with the chipolte paste... but go easy as the paste is pretty potent stuff... you don't want it to overtake the flavor of the soup. Add a tablespoon of this stuff to the soup as a garnish before serving. Cheddar cheese toasts go well with this...

Find a really crisp Chardonnay to go with this... the less oak-y, the better. We liked the Iron Horse 2005 Estate Chard. BTW... I realize that there are far easier ways to make corn soup... but I feel that to get the really extracted flavors that this stuff has... well... this is what
it takes. Have fun!

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