Corn cream with homemade chips and truffles
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Stewed corn on onion and garlic, covered with vegetable broth, blended, soup served garnished with slices of toasted potato chips, or even seasoned with grated truffle.
Ingredients:
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Procedure:
1. Chop the cleaned onion finely and fry with garlic in olive oil, when the onion softens add the corn and saute together briefly
2. Pour in the vegetable stock, let it boil and blend smoothly with an immersion blender, then strain through a fine sieve to keep the cream completely smooth
3. Season with salt and pepper or fresh lemon thyme
4. Heat the oil in a frying pan, add the dried thin slices of cleaned potato and fry until golden brown, remove the fried chips and let them rest on a paper towel
5.
Note:
Recipe and photos: Daniel Hrivňák – Executive Chef.
