Corn soup with hops and fried purple potato

A while back, while still eating cheese, eggs and those things, I found a recipe of a corn, cheese and beer soup. Sounding like a real oddity from Wisconsin  I had to try it. Some things just work together, like chocolate in a chili but this one, damn it was awful. Its very rare that I have to throw something away, but now it went right to the compost. Thrown away and never to be remembered. End of story.

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How wrong I was. Since I harvested all those hops in the late summer I have thought to make some use to them. And hops, being the main flavor of beer with that bitterness the ideas started to sprout: how about using them instead of the actual beer? The more I thought about it, the more it made sense. Corn being very sweet, it needs something to balance that sweetness with, so it becomes something different and more complex. I decided to try this on, omit the cheese, and make a corn and hops soup. This was better, much better. Sweet, salt and a bit bitter, yum.

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But please do one thing. Skip the hop as decoration. Trying to be cleaver and taking a good photo I sprinkled a hop over the soup. Indeed, it does look good right? Yellow, purple, green and those small leaves. But the taste gets to intense, just skip them, go for the green and purple only.

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Corn soup with hops and fried purple potato
 
What you need
  • Soup
  • 400 g corn kernels, fresh, canned of frozen
  • 2 medium white potatoes, cut into dices
  • 1 yellow onion, minced
  • 5 garlic cloves, minced
  • 4 bay leaves
  • 3 cups water
  • Oil
  • 2 tsp apple cider vinegar
  • 4-7 hops (bitterness varies)
  • Salt and pepper to taste
  • Garnish
  • 3 medium purple potatoes, cut into really small dices
  • Some thyme
  • Oil, salt and pepper
How to do it
  1. Soup
  2. Heat the oil, add the onion and garlic, heat gently for 15 min, till soft and golden.
  3. Add the potatoes and fry for another 5 min.
  4. Pour the water over the fried veggies, and get the boiling started. Add the hops, one by one, just to make sure the bitterness doesn't get to strong. You should just notice it, not more. Trust your taste buds.
  5. Add the salt, pepper and vinegar. Use a hand blender to make it smooth. I used a regular blender with a glass jar once, that was a bad idea.
  6. Garnish
  7. To make the garnish, heat a frying pan, add the oil, and the potatoes. Fry/sauté until soft on the inside and crisp on the outside. Season with thyme, salt and pepper.
  8. Assembly
  9. Serve the soup while warm, garnish with the potatoes and some parsley.

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