Corn, Coconut and Fennel Soup

When I first tasted the Stonestreet Red Point Chardonnay (2005), I immediately thought of pairing it with a version of one of my favorite soups. This soup can be served warm or at room temperature and is just as good either way.

The wine cleanses your palate after each spoonful of the soup, and the small taste of Maldon salt brings out the flavors and the acidity in the wine, which brings it all together in the final taste.

You can try the soup with the wine at Stonestreet’s Tasting room as part of the Food & Wine Pairing they offer Friday through Monday.

• 1/4 cup leeks, sliced thin
• 1 tablespoon extra virgin olive oil
• 1/3 cup fennel, diced small
• 1 1/4 cups corn kernels, shucked from 2 ears of corn
• 1/4 cup chardonnay
• 1/2 cup chicken broth
• 3/4 cup coconut milk (canned)
• 1/2 cup heavy cream
• 1 1/2 teaspoons cornstarch
• salt & pepper (to taste)
• 1/2 teaspoon Maldon salt

Place the leeks & olive oil in a small sauce pan over medium heat and cook covered until the leeks are soft. Add the fennel and simmer covered for 5 more minutes until the fennel begins to soften.

Scrape the "corn milk" from the cobs after you have cut the kernels off. It is best done using the back of a knife and scraping down the cob. Save this and add it to the kernels. Add the corn kernels and “corn milk” from the scrapings. Add the wine, cover and simmer for 3 – 5 minutes.

Add the chicken broth, coconut milk and cream. Simmer uncovered for 5 - 10 minutes

Season with salt and white pepper (very very light on the pepper!) until you can just get the taste of the salt (remember that you will be sprinkling a little bit of Maldon salt on just before serving).

Combine the cornstarch with some water and mix it until smooth with your fingers. Use just enough water so the final “slurry” is about as thick as yogurt. Add the cornstarch slurry slowly to the soup and simmer for at least 5 minutes. If it is not thick enough, make another cornstarch slurry and add a little at a time. If the soup is simmering, it will thicken right away. Remember to always simmer for at least 5 minutes after adding cornstarch.

When serving, top with a small sprinkle of Maldon Salt.

Try topping this soup with crab, shrimp or snapper. Served warm with a salad, it makes a great rainy day lunch!


Chef Bruce Riezenman
September 2007

Eat well!