Courtesy Ford Fry, owner, Ford Fry Restaurants, Atlanta
With the corn stock prepared in advance, this soup comes together in seconds. It showcases the beauty of sweet summer corn. Serve immediately, as raw corn loses sweetness quickly.
Chef Ford Fry
In the 11 years since he opened Atlanta’s Jct. Kitchen & Bar, Fry has amassed an empire of eight restaurants in the Atlanta area, including Marcel, a 2017 Wine Enthusiast Top 100 Wine Restaurant. He also has a restaurant in Houston, with more in the works. From casual Tex-Mex to old-school fine dining, his restaurants give a simple showcase to top-quality ingredients, while exuding Southern style and warmth.
- 6 ears corn
- ¼ cup milk
- 2 tablespoons sugar, plus moreto taste
- 2 teaspoons salt, plus more to taste
- ½ cup crème fraîche
- ½ cup fine-grated Manchego cheese
- ¼ cup Thai basil leaves, torn into small pieces
- Extra-virgin olive oil
Scrape corn kernels off cobs. In large saucepan, submerge cobs in 6 cups water, milk, sugar and salt. Bring to boil. Reduce heat, cover and simmer 20 minutes. Strain, and reserve stock. Refrigerate until cold.
Place 4 serving bowls in freezer, to chill.
Blend corn kernels, crème fraîche and 1½ cups corn stock until smooth. Add salt and/or sugar, to taste. Pass through medium strainer. Serve immediately in chilled bowls. Top with Manchego, Thai basil and drizzle of olive oil. Serves 4.
Nigl 2016 Freiheit Grüner Veltliner (Niederösterreich). “A youthful and vibrant white wine like this is a great foil for Ford’s corn soup,” says Eduardo Porto Carreiro, beverage director for Ford Fry Restaurants. “The wine’s pure pear notes and hint of savory minerality perfectly complement the creamy sweetness of the chilled soup.”