Corn cream soup with fried oyster mushrooms
4 servings
30 minutes
Here you need two types of corn - regular canned from a can and in the form of an ear. The first one needs to be mashed, the second one will be on the plate. The grains will have different textures and different tastes, which will enhance the corn's hot power. Recipe by the chef of the Archie restaurant Viktor Massov.
1
Pour the corn with the liquid into a saucepan, add coconut milk, and simmer for 10-15 minutes.
- Canned sweetcorn: 1 jar
- Coconut milk: 70 ml
2
Blend the corn in a blender and strain through a fine sieve, add salt.
- Salt: to taste
3
Wash the oyster mushrooms, dry them, and tear them into small pieces along the fibers. Fry in vegetable oil until golden brown.
- Oyster mushrooms: 70 g
- Vegetable oil: 30 ml
4
Add soy sauce, sriracha, and salt to the prepared oyster mushrooms.
- Soy sauce: 10 ml
- Sriracha: 5 ml
- Salt: to taste
5
Roast the corn cobs on a very hot skillet (you can use a torch), then cut off the kernels without touching the cob.
- Corn on the cob: 1 piece
6
Pour the soup into a bowl, top with fried oyster mushrooms, roasted corn kernels, and finely chopped green onions.
- Oyster mushrooms: 70 g
- Corn on the cob: 1 piece
- Chives: to taste
7
Sprinkle with olive oil and garnish with popcorn.
- Olive oil: 5 ml
- Popcorn: 5 g