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Restaurants›Juniper Bar and Restaurant›Sweet Corn & Lobster Soup Recipe

Sweet Corn & Lobster Soup Recipe

Inspired by Juniper Bar and Restaurant

Time45m

Serves4

chanterelles, chimichurri, red chili, frico

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Ingredients

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Soup Base

4 cups Sweet corn kernels

1 cup Lobster meat, cooked and chopped

1 cup Chanterelle mushrooms, cleaned and sliced

1 medium Onion, diced

2 tsp Garlic, minced

4 cups Vegetable broth

1 cup Heavy cream

2 tbs olive oil

1 tsp Celtic sea salt

1 tsp black pepper

Chimichurri

1 cup Fresh parsley, chopped

2 tbs Oregano, chopped

2 cloves Garlic, minced

3 tbs red wine vinegar

1 cup olive oil

1 tsp Red chili flakes

1/2 tsp Celtic sea salt

Frico

1 cup Grated Parmesan cheese

Method

Making the Soup

1

Sauté the Vegetables

In a large pot, heat olive oil over medium heat. Add diced onion and minced garlic, cooking until softened and fragrant, about 3-4 minutes.

2

Add Corn and Broth

Add sweet corn kernels and vegetable broth to the pot. Bring to a simmer and cook for about 10 minutes.

3

Blend the Soup

Using an immersion blender, blend the soup until smooth. Stir in the heavy cream, cooked lobster meat, sliced chanterelles, salt, and black pepper.

4

Simmer Again

Let the soup simmer for an additional 5 minutes to heat everything through and meld the flavors.

Making the Chimichurri

5

Combine Ingredients

In a bowl, mix together chopped parsley, oregano, minced garlic, red wine vinegar, olive oil, red chili flakes, and salt. Stir well to combine and set aside.

Making the Frico

6

Cook the Frico

In a non-stick skillet over medium heat, sprinkle grated Parmesan cheese in a thin layer. Cook until the cheese melts and turns golden brown, about 2-3 minutes. Let cool, then break into pieces.

Serving

7

Serve the Soup

Ladle the soup into bowls. Drizzle with chimichurri and top with frico pieces for added crunch.