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Recipes

Soups and Salads

Corn and Lemongrass Veloute from the Ritz-Carlton, Kapalua

Written by Executive Sous Chef Marc McDowell

Saturday, 02 January 2010 01:27

Ingredients

½ onion, small dice
1 ½ celery stalks, small dice
1 ½ lemongrass talks, chopped
¼ jalapeno, seeded and chopped
4 ½ ears cut-corn from large ears
1 cup coconut milk
7 cups chicken stock
1 cup heavy cream
1/3 cup cilantro
3 kaffir lime leaves
.5 tsp. salt
.25 tsp fresh white pepper

Procedures
Gently sweat first five vegetables for 45 minutes with the chicken stock.
Add the heavy cream and coconut milk and slowly simmer for 20 minutes.
Add cilantro and lime leaf and blend until smooth.
Season with salt and white pepper to taste.
Pass through china cap then chinoise for extremely smooth veloute. If you prefer not as smooth with a little more texture, then don’t drain completely.