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Sweet Corn Soup

Mousses of Red Pepper and Basil, Crisp Parmigiano Reggiano



  • 12 ears corn, shucked, kernels cut from cobs, cobs reserved
  • 1 stalk celery, diced
  • 1 yellow onion, diced
  • 1 sprig basil
  • 2 tbl butter
  • 2 tbl olive oil
  • 1 qt milk
  • 1 qt light vegetable stock or water

Reserve ¼ cup corn kernels for garnish. Place cobs, milk and stock or water. In a stock pot and simmer for twenty minutes with a sprig of basil. Remove cobs, cool, and then scrape the cob with the back of a chef’s knife.  Toss out the cobs and keep the corn pieces that come from the cobs. Strain the milk and stock mixture and reserve. Using a vegetable juicer, juice half the remaining corn kernels. Melt the olive oil and butter in a heavy pot over medium heat. Add onion and celery and cook until tender, but not brown. Add the milk/stock mixture, the rest of the corn kernels(except those reserved for garnish), corn juice, the corn from scraping the cobs. Cook for fifteen minutes until corn is tender. Puree in a blender and strain after blending. Season with salt and Tabasco.



  • 1 red pepper roasted, ½ diced and reserved for garnish
  • 1 ½ cup packed basil leaves
  • 8 oz. cream cheese, soft
  • 2 oz. butter, soft

Blanch basil leaves in boiling water for thirty seconds and remove to ice water to cool. Squeeze out the excess water. Puree the basil and place in a mixing bowl. Puree the ½ roasted red pepper. Whip together the cream cheese and butter. Distribute half the cheese mixture into each of the purees. Season to taste with salt.


Parmigiano Reggiano Crisp

  • 1 cup ground parmigiano reggiano cheese

Using a 3” circle ring as a guide, distribute the cheese in a 6 even circles on a sheet pan lined with a silicon baking mat. Bake at 350 degrees about 12-15 minutes (cheese moisture varies), watch carefully. Edges should turn nice golden and middle should be a pale golden. Remove while hot to a rolling pin and let cool until crisp.


To Plate

  • Diced Roasted Red Pepper
  • Corn Kernels
  • 2 Basil Leaves, diced

Heat soup to serving temperature. Warm corn, basil, and red pepper in a tablespoon water in and distribute into the bottom of soup bowls. Scoop a small portion of each mousse into the parmigiano reggiano crisp.  Pour soup around the crisp.