Poblano Corn Veloute | Sous-Vide Magazine

Ingredients

• 8 C fresh yellow corn, removed from the cob
• 2 small poblano peppers
• 1½ Tbsp olive oil
• 4 Tbsp unsalted butter
• 1 C sweet onion, diced small
• 4 tsp garlic
• 2 C chicken or vegetable stock
• 1 C heavy cream
• 8 tbsp fava beans, cleaned, patted very dry
• 5 Tbsp French peas, cleaned, patted very dry
• 4 tsp yellow onion, diced very small
• 2 tsp yellow tomato, diced very small
• 1 tsp fresh cilantro, minced
• ½ tsp fresh jalepeño, minced
• ½ tsp ground cumin
• ½ tsp kosher salt
• ½ tsp black pepper, ground
• ½ tsp fresh lime juice
• 2 Tbsp vegetable oil
• 2 Tbsp shredded Parmesan cheese