DC3 Roasted Corn Soup
Dear SOS: Can you obtain the recipe for roasted corn soup from DC3 Restaurant in Santa Monica? It’s one of the most delicious soups I’ve tasted.
Doreen Lewin
Santa Monica
Dear Doreen: Executive chef Bret Thompson, formerly with Pinot Bistro and now with DC3, created the popular soup, which owes its rich flavor to butter and cream. The chef uses various garnishes to enhance and flavor the soup. They’re listed with the recipe; take your pick.
Shuck corn and cut kernels from cob. Set kernels aside.
Place cobs in small saucepan with cold water to cover. Add thyme, bay leaf and clove and bring to boil. Reduce heat and simmer 1 hour.
Melt butter in large saucepan and add corn kernels and onion. Cook over medium-high heat until a slight caramel color develops, about 40 minutes. Stir every 4 to 5 minutes to avoid scorching.
Add cream and cook 2 minutes, scraping up any tasty bits stuck to bottom of pan. Remove 1 cup caramelized corn and set aside. Strain corn stock into remaining creamed corn and bring to boil.
Using a hand mixer or blender, blend soup until very smooth, at least 4 minutes, then pass through semi-fine strainer back into pan. Bring again to boil with reserved corn kernels. Season to taste with salt and pepper.
Garnish as desired.
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