Sunlit Corn Velouté with Tomato Confit & Basil Oil

01

Ingredients

• 250 g cherry tomatoes, halved
• 4 tbsp extra-virgin olive oil, divided
• 3/4 tsp fine salt, divided
• 1/2 cup packed fresh basil leaves (15 g), plus 8 small leaves for garnish
• 1 small leek, white and pale-green parts only, thinly sliced (about 120 g)
• 1 garlic clove, thinly sliced
• 4 cups sweet corn kernels (600 g), fresh or frozen, divided
• 3 cups (750 mL) low-sodium vegetable stock
• 1/2 cup (125 mL) unsweetened oat culinary cream
• 1 tsp white miso
• 1 tbsp fresh lemon juice

02

Prepare the dish

1. Heat the oven to 400°F (200°C). Toss the halved tomatoes with 1 tablespoon olive oil and 1/4 teaspoon salt. Arrange cut-side up on a lined tray and roast for 20 to 25 minutes, until softened and glossy but still holding their shape.
2. Make the basil oil while the tomatoes roast. Blend the packed basil leaves with 2 tablespoons olive oil until vivid green and nearly smooth. Strain through a fine sieve into a small bowl without pressing hard, then set aside.
3. Reserve 1/3 cup corn kernels for the garnish. Warm the remaining 1 tablespoon olive oil in a medium saucepan over medium-low heat. Add the leek and cook for 6 to 8 minutes until soft but not browned. Add the garlic and cook for 30 seconds.
4. Add the remaining corn and vegetable stock. Bring to a gentle simmer and cook uncovered for 12 minutes, until the corn is tender.
5. Carefully blend the soup with the oat cream and miso until completely smooth. Pass it through a fine-mesh sieve into a clean saucepan, pressing with the back of a ladle. Stir in the lemon juice and remaining 1/2 teaspoon salt, then keep warm over very low heat.
6. Heat a small dry skillet over medium-high heat. Add the reserved corn and cook for 3 to 4 minutes, shaking occasionally, until a few edges are deep golden. Transfer immediately to a plate.
7. Taste the velouté once more before plating. It should be pourable and silky; whisk in 1 to 2 tablespoons hot water only if it has thickened while standing.