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Gold Medal Wine Club
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5330 Debbie Road, Suite 200
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Welcome to Gold Medal Wine Club. America's Leading Independent Wine Club since 1992. Celebrating 20+ Years!
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Dierberg  2010 Chardonnay Santa Maria Valley
Dierberg 2010 Chardonnay
Dierberg
Santa Maria Valley

$24.00

Platinum
Fess Parker 2012 Estate Chardonnay ASHLEY'S
Fess Parker2012 Estate Chardonnay
Fess Parker Winery
ASHLEY'S

$27.75

Platinum
Tom Eddy 2009 Cabernet Sauvignon Elodian
Tom Eddy2009 Cabernet Sauvignon
Tom Eddy
Elodian

$39.00

Last Call
Platinum
Flegenheimer  Bros. 2010 Proprietary Red Blend Reserve - Australia
Flegenheimer Bros.2010 Proprietary Red Blend
Australia December 2013
Reserve - Australia

$25.00

Last Call
International
Collier Falls 2009 Zinfandel Private Reserve
Collier Falls2009 Zinfandel
Collier Falls
Private Reserve

$32.00

Last Call
Platinum
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Chilled Corn Soup with Crème Fraiche and Tart Apples

Iron Horse


Ingredients

1 Tablespoon Olive Oil
1 Tablespoon Unsalted Butter
1 White Onion
1 Small Bunch Celery
6 Cobs of Yellow Corn
2 Quarts of light Vegetable Stock
1 Bay Leaf
3 Egg Yolks
Salt and Pepper to taste
6 Teaspoons Crème Friache
1 Tart Green Apple (like Granny Smith)
1 Teaspoon Lemon Juice
1 Teaspoon Grapeseed Oil
½ Pinch of Nutmeg (optional)


Instructions

Place a large soup pot over medium heat and add oil and butter. Roughly chop onion and celery and add to melted fat. Begin to gently sweat aromatics as you remove all corn kernels from cob. When onion and celery have softened, add kernels and cobs to pot. Cook for 5 minutes, stirring often, then add stock and bay leaf and bring to a boil. Reduce soup to a simmer and cook for 1 hour. After time is up, remove cobs with tongs and set aside to cool.

When cool enough to handle (using a towel or clean pot holder makes this faster) scrape whatever corn flesh there is still clinging to the cobs back into the pot. This is important, there is a lot of flavor here! Discard cobs and bay leaf and puree soup in batches at high speed in a blender. Pass pureed soup through a fine mesh sieve and return to stove.

In a large bowl, whip egg yolks until pale and slightly thick. Slowly ladle hot soup, a little a time, into the yolks as you whisk vigorously until tempered. Add yolk mixture back into soup and heat over medium heat, stirring constantly with a wooden spoon until soup begins to thicken. DO NOT LET SOUP BOIL! This will make scrambled eggs. Soup will thicken and become silky as it cools. Check for seasoning, knowing that it will take more salt when cold. Use white pepper if you don’t want black specks in your corn soup. For the apples: julienne before serving and toss with lemon juice, oil and nutmeg. To serve place soup in bowls, top with crème fraiche and apples



    Suggested Pairings

  1. Buoncristiani
    2012 Chardonnay
    Buoncristiani
    Napa Valley

    $42.00

    $50.00
    93 - Wine Spectator
    id: 2374
    Platinum
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