Roasted Corn & Jalapeno Soup
Yields 5 Quarts (serves 12)
1. Clean corn by scraping off kernel off the cob (to total 6 cups of corn). Reserve the kernels and roast with extra virgin olive oil and salt and pepper. Let cool.
2. Steep the corn cob with 3 Qts of cream and 2 Qts of half and half.
3. Fire roast 2 Jalapeno over a flame for about 3 min.
4. Cut into halves with seeds and add into the soup mixture.
5. Cook for about 1 hour and then turn off stove. Let it sit for 20 minutes.
6. Strain the soup and puree 2 quarts of the roasted corn with the cream mixture.
7. Pass again through a fine chinois and season to taste with salt.
8. Check your consistency for viscosity. Reduce if it is too thin or add half cup of cornstarch slurry to thicken. (Don't add too much!)
Diced avocado -- 3
Lemon juice -- 1/3 cup
Mix the avocado with the lemon juice and season with salt and pepper. Drizzle soup with Extra Virgin Olive Oil.
- Corn on the Cob
- Half and Half
- Lemon Juice
- Extra Virgin Olive Oil
For more information on Jack Falstaff, visit: www.jackfalstaff.com
598 Second Street
San Francisco, CA 94107
Second Street (at Brannan), South of Market, two blocks from AT&T Park.
About Executive Chef Jonnatan Leiva
About Executive Chef, Jonnatan Leiva
Jonnatan Leiva brings a blend of refined technique and international perspective to Jack Falstaff, located in San Francisco's vibrant South of Market district, neighboring art galleries, trendy loft spaces and the ballpark. As executive chef, Leiva lends his creative, yet discerning eye to the ever-changing menu of fresh, local dishes, in addition to managing all aspects of the restaurant's day-to-day kitchen operations.
Leiva became interested in cooking as a boy while watching his grandmother prepare her authentic Spanish cuisine. Impressed by the love that she put into it, he soon realized that this passion translated into the flavors of each dish. He also realized how food managed to bring people together which, in addition to his love of eating, inspired his training in the culinary arts.
Leiva's style focuses on clean, crisp, balanced flavors and keeping the purity and integrity of each ingredient. He utilizes modern techniques to create elements of surprise in classic dishes -- from his tuna tartare to his Long & Bailey Farms young pig, served three ways. He enjoys creating a balance of salty, sour, sweet and bitter and equates each dish to a canvas where he can let the flavors speak for themselves, never compromising flavor for presentation.