The Chefs' Table Series TV Show

Tryst Restaurant’s Paul Turano Prepares Sweet Corn Soup

Chef/Owner Paul Turano of Tryst Restaurant located in Arlington visits Joe Murphy at the Viking Center to make Sweet Corn Soup.  Chef Turano opened Tryst in 2004.  It is an intimate warm venue, with an incredible bar and an amazing menu.

Recipe for Sweet Corn Soup

yields 2 qt.  6-8 people

6 T      butter

1 ea     clove garlic (smashed)

1C      Spanish Onion (diced)

6 ea     ears of Mirai or bi-colored corn

½ bu   sliced leeks

2-ea     stalk celery

2-ea    potatoes (peeled and diced)

½ t      cayenne

1 ea     bay leaf

1 T      thyme

2 C      milk

2 C      chicken broth

1/2       cup heavy cream

S & P  to taste

Lightly sauté all of the ingredients except for the liquids, bay leaf and thyme and potatoes until softened but not browned.  Add in the potatoes and liquids and bring to a simmer for about 15 minutes until the potatoes are soft.  Remove from heat and carefully blend in a high-speed blender until smooth.  Remove the soup from the blender and add in the thyme whole.  Remove the bay leaf before blending.  If you desire a richer soup you could finish it with a ½ cup of heavy cream.

For the Relish

1 T butter

1/2 cup  bacon (diced)

6 ea  Fingerling potatoes sliced thin or 1 diced sweet potato (both blanched)

1 ea  shallot (minced)

2 ea  ears of corn (off the cob)

2 T  chopped chives

1 T  chopped parsley

1 T  chopped chives

  • Salt and Pepper to taste
  • Melt the butter in a skillet with the diced bacon and render until the bacon starts to crisp.
  • Add in the shallots and potatoes  and sauté until golden brown.
  • Add in the corn and continue to sauté for 2-3 minutes.
  • Finish with the herbs and salt and pepper to taste.

Wine Pairing: Bill Caruso, wine expert at Blanchard’s Wines & Spirits chooses a wine wine Robert Oatley Gewürztraminer (Mudgee, Australia) and Le Fraghe Bardolino, a red wine from Italy (Corvina/Rondinella) and explains how this wine pairs well with Paul Turano’s Sweet Corn Soup.

Gadget of the Week: Marianne Ghizzoni of Williams Sonoma demonstrates the Vitamix Professional Series 750 Blender. She explains the features and pre-set programs for making smoothies, frozen desserts, soups and purees.

Chef’s Tip of the Week: Steven LaCount, chef/owner of Chiara Bistro shows how to make masked potatoes properly.

Wellness Tip of the Week:  Heather MacAyeal Hardy, health coach, discusses salt – to stop adding it to our diets.  Sodium is mostly found in prepared, packaged foods.  What is the guideline to follow when having salt?

Dining Area of Tryst

Photo Courtesy of Image Unlimited Communications, Ltd.



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