Recipe: Chilled Corn Soup with Scallion Toasts and Smoked Salmon
August 18, 2010
We like the choose-your-own-adventure spirit of this soup from JBF Award Winner Gavin Kaysen. We’re sharing his scallion toast–topped version, but the chef notes that sweet seafood, like lobster or crab, is another natural match. You can also garnish the soup with a cluster of sevruga or golden osetra caviar if you’re feeling fancy. Even on its own, the creamy corn base tastes wonderful.