CHILLED CORN AND CAULIFLOWER BISQUE ENJOY DAN:

           CHILLED CORN AND CAULIFLOWER BISQUE by CHEF DAN:

Serves 4

CHILLED SWEET CORN +:

1 tablespoon olive oil

1 onion finely diced

1 (16 Oz) package white frozen corn

2-(30 Oz) package frozen sweet corn

2 cups cauliflower florets

2 cups chicken broth or vegetable broth

2-(19 Oz) can Mae Ploy coconut milk

1/4-teaspoon EACH turmeric, cumin, and coriander

2 tablespoon lime juice

sea salt and freshly ground black pepper to taste

 PICKLED VEGGIES:

1-cup apple cider vinegar

1 tablespoon sugar

1/2-teaspoon EACH sea salt, and fennel seeds

3 radishes thinly sliced

6 baby carrots thinly sliced

1-jalapenos thinly sliced

CHILLED SWEET CORN + CAULIFLOWER BISQUE:

1.   In a stock pot, heat olive oil over medium-heat and when sizzling.

2.   Add onion and sauté for 7-8 minutes.

3.   Add corn and sauté for 10 minutes.

4.   Add cauliflower, broth and-1 cup of coconut milk, bring to a boil.

5.   Reduce heat cover and simmer for 20 minutes.

6.   Add remaining cup of coconut milk and next 6 ingredients.

7.   Simmer for 7 more minutes; then with immersion, blend until smooth.

8.   When cool run through a mesh sieve, discard pulp.

9.   Cover and refrigerate for 4 hours or overnight.

PICKLING:

1.   In and large Mason jar, vigorously whisk together vinegar, and next 3 ingredients.

2.   Remaining ingredients, cover, shake vigorously.

3.   Refrigerate while soup is cooking.

ASSEMBLE:

1.   Once soup is chilled, add pickling ingredients, whisk together.

2.   Garnish with thinly sliced radishes, paprika and drizzle with sesame oil.

ENJOY DAN:                                                  PLANT SEEDS AND SING SONGS!!