coconut corn soup

We went to Vesta in Denver with some old friends the other day and the chef served an amuse bouche of coconut corn soup. The flavors were delightful and they definitely used chicken stock and butter, those flavors stood next to the delicate corn and light coconut taste.

So, I have adapted their soup to work for a craft service (all vegans and gultards welcome) so not real chicken and no butter but Gio and I agree this new shot has turned out well.

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4 corn on the cob - remove kernels and set aside/ keep the cobs for stock
3 potatoes (1 when making cob stock/ 2 for cooking and blending in soup)
1 onion
4-8 cloves of garlic (i used a ton!)
6-8 celery stalks
2-4 cubes of veg stalk (i used faux chicken) added later to taste
6 oz coconut milk
bay leaf
adobo power to taste (at the end as well)
salt
water
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1/2 of the mirepoix with olive oil in stock pot with a pinch of salt.

add cobs (sans corn), 1 potato chunked & bay leaf and then add heated water to fill over the cobs plus an extra 2-3"

simmer till the potato is falling apart and the stock taste of the corn cob ( 30- 60 min)

strain stock and place back into stock pot along with the potato and the other half of the mirepoix
simmer till the potatoes are soft.
add corn & coconut milk and shut off heat.

with an immersion blender or other blender - cream all ingredients in the stock pot.

at this time i add some stock and adobo powder and check the taste.
adjust the soup for your taste - more salt/ chicken stock/ etc.  ( i used 3 cubes of faux chicken stock and 2 tsp of adobo then called it quits)

When i make this soup for non vegans I will have fun with the buttery flavor i am missing from the Vesta soup.