Behind the Bistro

July 2009

by Rebecca Falzano
Photography Irvin Serrano

In July’s Feast story, “Bistro Beat,” we got a glimpse into chef Brian Hill’s former life as a rock musician. Now, his most recent performances occur in the kitchen of Francine Bistro in Camden. Below, Hill shares his recipe for a year-round hit, corn soup. He suggests using corn from Beth’s Farm Market in Warren for “much better flavor.”

Corn Soup
Ingredients:
10 ears of corn (cut kernels off and save the cobs for stock)
Stock:
10 corn cobs
1 carrot peeled and sliced
1 rib celery peeled and sliced
1 onion peeled and sliced
6 basil leaves
1 t coriander seed
2 ½ qts water
Cook for 20 minutes and strain
Melt 4 tbsp of butter and add:
3 large shallots sliced
2 cloves garlic chopped
1 tbsp rosemary needles
Cook over medium heat for 5 minutes and add reserved corn kernels, cook 5 minutes more—be careful not to get any browning—stirring occasionally.  Blend the cooked corn with the corn stock in a blender in batches until smooth and strain through a chinoise. Season with plenty of sea salt, white pepper, and 2 tbsp wildflower honey.