Ingredients:
- 8 Ears Sweet White Corn (husk and silk removed)
- 1/2 Gallon Milk
- 1 Cup Heavy Cream
- 1 Each Lemon
- To Taste Kosher Salt
- 1 Tbsp. Madras Curry Powder
- 1/4 cup Olive Oil
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Soup Preparation:
- With a sharp knife remove kernels from cobs and reserve to be juiced. Place the corn cobs in a large stainless steel pot and cover with the milk and cream mixture. Bring the mixture to a simmer. Reduce heat and bring to a simmer and reduced by half.
- During this time, juice the corn kernels and discard the corn pulp but reserve the juice.
- When the milk and cream mixture is reduced by half strain out the corn cobs and reserve the liquid. Return the liquid to a pot, add the corn juice and bring to a simmer while constantly stirring for about 2 minutes.
- At this point the natural corn starch will begin to thicken the soup. Strain the soup through a fine strainer and season with juice of one lemon and salt to taste.
Curry Oil Preparation:
- To make the curry oil, combine the curry powder and olive oil in a small sauce pot. Bring to a simmer and remove from heat. Let steep for 10 minutes and strain through a coffee filter.
Final Preparation:
- Chill the soup. Drizzle with curry oil and serve.
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