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Chilled Corn & Coconut Soup

This refreshing summer soup was created by Rodney to pair beautifully with our wines. We paired it in the tasting room with our Bourboulenc and it was a huge hit. It is easy, yet complex and a great vegetarian treat. Download Recipe PDF

Ingredients

28 oz bag frozen super sweet corn
13 oz can coconut milk
13 oz water (use empty coconut milk can)
Salt and pepper to taste
2 tablespoons Plum Sake or Sherry

How To Make

1
Empty bag of frozen corn in large pot
2
Add coconut milk and water Bring to a boil for 5 minutes then reduce heat and simmer for another 20 minutes
3
Off the heat, add the Plum Sake or Sherry
4
Let cool and transfer to a blender and blend until smooth
5
Pour through a fine sieve to produce a silky smooth finish
6
Refrigerate until cool
7
At this point you thin the soup with cold water if you are serving as appetizer from a glass or serve as-is in a bowl