Corn Velouté with Fried Green Tomatoes
The weather has finally turned on us, and the nights fell below freezing. I begrudgingly went to gather all of the tomatoes off of my monster tomato plant. 130 or so green tomatoes were gathered into my largest 16 inch platter before the frost turned them to mush.
What do I do with so many green tomatoes? A few had a bit of color, so I will wait and hope that they turn, but the rest? Looks like it is time for soups, chutneys, and fried green tomatoes.
Today, I wanted to make some fried green tomatoes, but figured the acidic baby tomatoes would be a great topping for a sweet corn velouté. A velouté is a French term meaning velvet. It refers to soups that are thickened with butter and cream and eggs. I have made a Celery and Asparagus Veloutés with Bacon Croutons, both are Nico’s favorite soups. My friend Anwar handed me 8 ears of corn earlier this week, which felt like a rarity for the season, I decided they would make a perfect velvety soup! In this iteration, I thicken the soup with cream, potatoes, and a bit of duck fat to pair with the Fried Green Tomatoes which are fried in duck fat.
I like to boil the corn husks for a while in some water and combine that with chicken broth concentrate, I find the combination gives more flavor to the soup than chicken broth alone.
- corn velouté:
- 8 ears of corn, removed from the cob, cobs reserved
- 8 cups of water
- 2 tablespoons duck fat
- 1 onion, diced finely
- 6 teaspoons chicken broth concentrate
- 2 potatoes, diced
- one pint of heavy cream
- salt and pepper to taste
- fried green tomatoes:
- 20 small green tomatoes, quartered, or 3-4 large green tomatoes
- 1 egg, beaten
- 1/2 cup buttermilk or sour milk
- 3/4 cup flour
- 1 cup cornmeal
- 1 1/2 teaspoon salt, plus extra
- 3/4 teaspoon pepper
- about 1 cup of duck fat
- for the velouté: Boil the corn husks in water for 20 minutes.
Meanwhile, sauté the onions in the duck fat without browning them, about 5 minutes.
Add the corn and cook for 5 minutes longer.
- Stir in the chicken broth concentrate. Toss to coat all of the corn.
- Add the potatoes and corn water. Bring to boil, lower heat to simmer and cook for 15-20 minutes.
- Blend the corn soup with an immersion blender until velvety smooth.
Add the heavy cream and season with salt and pepper to taste.
- Meanwhile: prepare three bowls. In one bowl, combine the milk and egg. In the second, place about 1/4 of a cup of flour. In the third, combine the remaining flour, cornmeal, and salt and pepper.
- Dredge the quartered tomatoes in the flour mixture, shake off an excess.
Dip into egg mixture to cover all sides. Drip off any excess.
Dredge in the cornmeal mixture making sure to cover all sides evenly.
- Heat duck fat in a high sided frying pan with a large surface area.
Fry the tomatoes in batches about 2-3 minutes per side.
- Once cooked, remove to a paper towel lined plate and season with salt immediately.
- To serve: top a bowl of soup with the fried green tomatoes and maybe some parsley for garnish.