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Oceanwood Country Inn

Mayne Island, British Columbia, Canada

Specialty Recipe

Sweet Corn and Tarragon Soup with Tomato Watercress Dumplings

22 ml (1-1/2 Tablespoons) unsalted butter
6 medium garlic cloves
1 small yellow onion, diced
15 ml (1 Tablespoon) fresh tarragon, chopped
3 russet potatoes, peeled and quartered
2 litres (9 cups) chicken stock
375 ml (1-1/2 cups) ground chicken
Salt and pepper to taste
75 ml (1/3 cup) watercress leaves, chopped (reserve some for garnish)
2 medium roma tomatoes, blanched and peeled, seeded and finely diced
375 ml (1-1/2 cups) whipping cream
4 ears of corn, blanched whole and kernels removed

Using a heavy-bottomed pan, melt the butter over medium-low heat and saute the whole garlic cloves and diced onion until transparent. Add the tarragon, potatoes, and 1-1/2 litres (6-3/4 cups) of chicken stock. Simmer for 20 to 25 minutes, blend using a food mill or electric mixer, then return the soup to the pot over low heat.

Meanwhile, mix the chicken with the salt, pepper, watercress, and tomato. Roll into 18 small balls and poach for 2 to 3 minutes in the remaining chicken stock (stock should be simmering). Dumplings should be firm and cooked through. Remove the dumplings and set aside to cool. (Cool the stock in the refrigerator and freeze for future use.)

Add the whipping cream, salt, and pepper to the soup. Divide the corn among 6 bowls. Add soup and 3 dumplings to each bowl, garnish with remaining watercress leaves, and serve.

Serves: 6

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