Corn Soup with Corn Husk Stock

Corn Husk and Fennel Stock

• Husks from 3 ears of corn, about 3 cups
• Fennel fronds from 2 fennel bulbs, roughly chopped
• 1 onion, roughly chopped
• 2 liters water. The water amount is approximate, the idea is to just cover the greens.
• 1 teaspoon sea salt -1/2 tsp. per liter

1. Place ingredients in stock pot, bring to boil and simmer for 45 minutes. When done, strain the stock and set aside.

Corn Soup

• 3 cups corn cut off cob
• 2 cups water
• 1 tablespoon honey
• 1 cup corn husk fennel stock
• 2 teaspoons lime juice
• 1/8 teaspoon cayenne
• 2 tablespoons heavy cream
• salt and pepper to taste
• grated parmesan for garnish
• basil chiffonade for garnish

1. Bring water and honey to a rolling boil. Add corn and cook for four minutes. When done drain and set aside. Be careful not to overcook the corn.
2. In food processor place 1 cup of the corn husk fennel stock, lime juice, cooked corn, cayenne, heavy cream and salt and pepper to taste. Process until desired smoothness.
3. Serve either warm or at room temperature, garnish with about 1 tablespoon of grated parmesan cheese and basil chiffonade.