Chicago Farmers Market Recipes
Playful Interpretation of a Summer Vegetable Soup
By Iliana Regan, President and Chef, One Sister Inc.
Potato and Corn Puree
2 Yukon gold potatoes
2 Ears of corn
4 Garlic scapes
15 Cherry tomatoes
3 Beefsteak tomatoes
1 teaspoon Coriander
1 teaspoon Salt
Potato and Corn Puree:
1. Peel and dice the 2 Yukon gold potatoes. Remove kernals from corn cobs. Cook down potatoes and corn in water till soft, strain, puree, add touch of olive oil
1. Shave carrots and blanch till malleable, season with olive oil and salt to taste. Ball zucchinis with melon baller. Sauté zucchini and garlic scapes with olive oil, season with salt to taste. Season tomatoes with olive oil, salt and pepper to taste.
1. Core beefsteak tomatoes. Blend in blender. Pour into cheese cloth lined strainer. Once dripped through, season liquid with half vanilla bean, touch of grated star anise and salt.
1. Add puree to bottom of plate. Spread with offset spatula to make it look like a smear. Roll carrot strips into cylinders and stand upright. Place zucchini balls and tomato balls sporadically on plate. Add garlic scape over top. Use torn herbs for garnish, and then lightly drizzle tomato water next to puree to allow it to run into ridges.