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Chilled White Corn Soup, Tarragon Foam, Miso

Bouche

Serious Eats
This favorite warm-weather dish has been replaced with a fall-appropriate chestnut soup, but Borzee will eagerly put it back on the menu come the next sweet corn season. The soup begins with corn roasted until the sugars caramelize on the pot 'so it's really kind of candied,' says Borzee, and butter that has infused with the corn. Borzee adds a bit of miso for umami, and lime zest to balance the sweetness. It's served with tarragon foam and espelette pepper. A dollop of the same corn mixture churned into ice cream ('by hand, with salt and ice cubes') keeps everything chily and offers a contrast in texture.
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