5 Ingredients, an Urban Family series where we sit down with a Shanghai-based chef and ask for a family-friendly meal using 5 Ingredients easily found in Shanghai; let us help you start the week with a simple five-step recipe!
This week Eduardo Gomez, Head Chef at El Luchador Group shares his white corn soup recipe. Originally from Mexico City, Chef Eduardo started cooking when he was 10 years old, and he has many fond childhood memories from the kitchen. Having traveled the world for 14 years trying new flavors and learning different techniques, he prides himself on the authenticity of his dishes and wants to redefine the concept of Mexican cuisine.
What dish are you helping us prepare this week?
My 4 year old daughter Emilia has a wide appreciation for all types of dishes due to her cultural mix and upbringing. It’s important for me to help her maintain a well-balanced diet to keep her healthy, and this white corn soup recipe is one of her favorites. It’s very easy to prepare at home and you can find all the ingredients in any Shanghai supermarket. With this cooler weather, it’s perfect for the family and a simple dish for children to enjoy.
What five ingredients do we need?
500 grams white corn (if you prefer it sweeter, you can use yellow corn)
100 grams shallots
20 grams garlic
1 Liter fresh milk
200 ml heavy cream
What is the five-step recipe?
1. Fill a pot with water, salt and pepper. Once the water starts to boil, turn down the heat and place the corn cobs inside (previously washed and cleaned). Cook for 10 minutes or until tender and then put aside to cool. When you can handle the corn without burning your hands, remove all the kernels and keep aside for later use.
2. Slice the shallots and garlic and place in a pot with a slice of butter, gently sauté on medium heat. When soft, add the corn kernels and toast them a little.
3. Add the heavy cream and milk to the pot and stir with a silicon spatula, be sure the heat is not too high as it is very easy to burn. Bring to the boil for 3 minutes.
4. Remove the pot from the heat and allow to cool down for 5 minutes, then pour the mixture into a blender. Blend on low speed for 10 seconds, followed by high speed for 3 minutes.
5. Finally, strain the soup back into the pot and place on a low heat. Add salt and white pepper and as an optional extra, you can include crunchy kernels for texture.
What’s your advice on your dish of the week?
It’s a very simple recipe and you can always include additional ingredients such as bread croutons, vegetables and protein. When I cook this at home, I like to add smoked cheese and avocado oil.
We have an upscale version of this recipe available at EL Luchador Xintiandi which includes sea urchin and Hokkaido scallop, it’s delicious.
Tell us something that’s happening in your restaurants at the moment, that our Urban Family community can enjoy.
We have a lot of upcoming events this month, El Luchador is turning 4 years old and we are planning a big celebration with guest chefs and mixologists. We are also launching a new menu and every week I will include special dishes, so make sure you ask to see them!
See listings for El Luchador Xintiandi, El Luchador YKL and El Santo Tacos & Tequila.
For more 5 Ingredients recipes, click here.
