Japanese Style Corn Soup with Cherry Tomato Gastrique
Makes 6-8 Servings – Soup – 2 hours
3 c. Altobelli Farms Frozen Sweet Corn
4 c. Water
1 1/2 c. Milk
2 1/2 tbsp. Chicken Bouillon
1/2 medium Onion, diced
2 tbsp. Unsalted Butter
2 tbsp. Flour
Salt & Pepper to taste
Cherry Tomato Gastrique
2 c. Hepworth Farms Frozen Cherry Tomatoes, pureed and strained
1/2 c. White Wine Vinegar
1/2 c. Sugar
2 tbsp. Water
In a large pot, melt the butter and cook the diced onion over medium heat. Once the onion becomes translucent, add the flour and cook for a minute. Add the chicken bouillon and water, and continue to cook until boiling.
Once boiling, add the corn and cook for 10 minutes. Once finished, take the pot off of the stove and allow to cool for an additional 10 minutes.
In a small saucepan, cook the sugar and water over medium-high heat. Heat the sugar until melted and golden brown in color. Quickly add the vinegar. Allow the sugar to remelt before adding the pureed cherry tomatoes. Continue to cook over medium-high heat for 25-30 minutes, or until the mixture becomes syrupy. Remove from heat and set aside.
Pour the cooled mixture into a blender and mix until smooth. Strain through a fine-mesh sieve and return to the pot.
Add the milk and stir. Turn the heat up to medium-high, allowing the soup to heat through.
Season with salt and pepper; taste and adjust seasoning as needed. Pour the soup into bowls and generously drizzle the gastrique onto each serving before eating.