Wine society member exclusives

You've reached a page for Wine Society Members.
Please join the club to access this page or click below to shop our award winning wines.

Join the club Shop our wines

Wine society member exclusives

You've reached a page for Wine Society Members. Please log in or click
below to shop our award winning wines.

Shop our wines

White Corn Soup Recipe

Jul 29, 2013
Chef Will Torres takes sweet white corn, a classic American summer treat to the next level with this light, fresh summer-friendly soup. We pair the soup with our Sauvignon Blanc - the citrus notes of the wine and the lime in the Sriracha Crème Fraiche are the perfect pairing!

Corn Soup Recipe JUSTIN Vineyards & Winery

The Restaurant at JUSTIN offers a seasonal, ever-changing menu of foods that surprise and delight the palate. For our summer menu, we have set the spotlight on sweet white corn, a classic American summer treat.

Even though it was created by a world-class chef (our own Executive Chef Will Torres!), this recipe is quite simple to prepare. This slightly sweet soup is a refreshing summer appetizer – your guests are sure to be impressed.

Chef Will developed this light, fresh soup to pair precisely with our 2009 Sauvignon Blanc. The grassy flavors found in the wine, which are characteristic of Sauvignon Blanc, compliment the grassiness of the corn. Together with the citrus notes of the wine and the lime in the Sriracha Crème Fraîche, our White Corn Soup and Sauvignon Blanc are a perfect pairing.

White Corn Soup
Serves 6-8

8 ears white corn
2 medium yellow onions (small dice)
4 tablespoons butter
2 bay leaves
Champagne Vinegar, to taste
Salt and white pepper, to taste
Garnish:
2 oysters (dusted in cornmeal)
1 oz caviar

• Slice corn off of cob and keep kernels separate.
• Place cobs and 4 quarts water in a pot. Bring to a boil, then reduce heat and simmer for 30 minutes. Strain.
• Rinse pot, then add butter, onion, bay leaves and corn kernels. Cook over medium heat for about 5 minutes.
• Add in corn stock and bring to boil. Reduce heat and simmer for another 30 minutes.
• Blend in a blender until smooth (a minute or so each batch), then strain through a fine mesh strainer.
• Once blended, check seasoning and acidity. Adjust with vinegar, salt, and white pepper. Keep Warm.
• Pan-fry cornmeal dusted oysters in a little butter. Cook about 1 minute each side.
• Garnish dish with about a tablespoon of Sriracha Crème Fraîche, caviar, and oysters; pour soup over and serve.
Chef’s tip: You can also add some chopped chives, basil, or cilantro if you like.

Sriracha Crème Fraîche
1 cup Crème Fraîche (can substitute Sour Cream)
4 tablespoons Sriracha (Available at local market, in Asian section)
¼ teaspoon Cayenne Pepper
1 tablespoon Lime Juice
Salt and Pepper, to taste

• Combine all ingredients in a bowl and whisk to combine. Check seasoning with salt and pepper and if you need add a little extra lime juice.
Category Summer

categories

share