Thursday, August 2, 2012

Restaurant (Re)creation: Nopa's Corn Soup with Walnut Pesto

I found this recipe in The Bay Area Homegrown Cookbook by Aaron French, which features tons of great recipes from local bay area chefs.  Nopa happens to be one of my favorite spots and I have yet to have a bad meal there.  Chef Laurence Jossel generously shared this corn soup recipe in French's cookbook and I couldn't be happier.  The only thing I did differently is I didn't strain the soup through a colander and instead opted for a thicker consistency.  Either way, the flavor combinations are dynamite.  Take advantage of this recipe now while corn is in season and readily available at the farmers' market.  Enjoy!


For the soup:

  • 3 medium yellow onions, diced medium
  • 1/2 clove garlic, sliced
  • 1 jalapeño
  • 2-3 tbsp. olive oil
  • 12 basil leaves
  • 10 ears corn
  • 1 cup cream
  • salt, to taste
  • water, as needed

For the walnut pesto:

  • 1/2 cup shelled walnuts
  • 1 clove garlic
  • 3 tbsp grated parmesan
  • 1/2 cup extra virgin olive oil
  • 10 fresh basil leaves
  • salt and pepper, to taste


For the soup: 

-Gently sweat the onions, garlic, and jalapeno in the olive oil until onions are translucent, about 15 min.
-Season lightly with salt and add the corn, cream, and enough water to cover.  
-Simmer slowly for 20 minutes.  
-Puree the soup and strain through a large-holed colander.  
-Adjust seasoning and serve with a dollop of walnut pesto garnish and basil leaves.

For the walnut pesto:

-Combine all ingredients except the basil in a food processor and puree until smooth.  
-Add the basil and puree quickly, keeping in mind that the basil will turn brown if blended more than necessary. 
-Stir in salt and pepper to taste.

Serves 6

560 Divisadero St.
(415) 864-8643

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