menupics.jpg Sweet Corn and Chanterelles Soup with Red Pepper Flan

Serves 6

1 qt. vegetable stock
10 ears of corn
1 1/2 lb chanterelles, trimmed and brushed
2 leeks, washed, sliced into 1 inch lengths.
1 cup dry sherry
1 1/2 cups dry white wine
4 shallots, thinly sliced
3 cloves garlic, chopped
1/2 cup cream
nutmeg, lemon juice, salt and pepper to taste, olive oil

For the Flan:
1 cup roasted red bell peppers
2 egg yolk
1 egg white
1 tsp arrowroot
lemon juice to taste
1 basil leaf

Roast corn on the husk in a 450° oven for 20 minutes.Let cool, remove husk, and cut away kernels. Using a 6 qt. pot, add olive oil, shallots, garlic, leeks, chanterelles and corn cobs. Slowly stew for 15 minutes. Add dry sherry, turn heat up and simmer for three minutes. Add dry white wine and reduce by one third. Add vegetable stock and let simmer for 20 minutes or until reduced buy one third with a rich flavor. Remove corn cobs and add corn kernels, bring back to a simmer and take off heat. Purée in blender till smooth. Place back into pot. Add cream, nutmeg, lemon juice, and salt and pepper to taste.

Flan Method:
Preheat oven to 400° with a water bath. Purée roasted peppers with all other ingredients until smooth. Butter the insides of six 2oz. ramekins, place parchment rounds along the bottom of each ramekin, and lightly coat the insides with flour. Pour red pepper mixture into ramekins. Place ramekins in water bath. Turn oven down to 350° and bake for 30 minutes or until firm.