Poblano Corn Veloutewith Charred Pea Salsa and Parmesan Crisp


Leverage the flavor-boosting power of an immersion circulator to maximize the benefits of global spices like poblano pepper with this recipe for sous vide corn soup.


For the Charred Pea Salsa

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

For the Poblano Corn Veloute

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

For the Parmesan Crisp

2 Tbsp shredded Parmesan cheese




  • Sous vide circulator
  • Sous vide pouches
  • Hand blender
  • Sheet tray and silicone baking mat
  • 3-inch ring mold (or any flat, circular, oven-safe object)


Prepping Time: 35 minutes / Cooking Time: 1 hour (excludes sous vide cooking)


4 servings


For the Charred Pea Salsa:

  1. Add oil to a sauté pan over high heat. When oil begins to slightly smoke, add fava beans and French peas to pan. Char in pan, remove, lightly season with salt, and cool immediately.
  2. In a small bowl, mix remaining ingredients. When peas are fully cooled, add to mixture in bowl. Season the mixture to taste, and reserve in a cool place for serving.

For Poblano Corn Veloute:

  1. To roast corn, preheat broiler in oven. Brush corn kernels with a little olive oil and season lightly with salt and pepper. Broil to desired doneness, about 10-15 minutes; cool completely.
  2. On a small sheet tray, coat poblano skin with olive oil, and season lightly with salt. In broiler, char skin until blistered, about 10 minutes. Remove pepper from oven, and place in a small bowl. Cover bowl completely with plastic wrap for 10-15 minutes—this will allow skin to be removed easily from pepper.
  3. Remove pepper from covered bowl, and remove skin using your fingers or a knife. Wipe remaining burnt pieces off with a paper or cloth towel. Dice pepper small and reserve for cooking.
  4. Combine all the ingredients in a small pot, excluding the cream. Bring to a boil, then let simmer completely covered for about 30 minutes, avoiding any type of evaporation. Pour into a medium sous vide bag, seal, and cook at 181.4°F (83°C) for 12 hours.
  5. When corn mixture is completely cooked, bring heavy cream to a light simmer. Add hot cooked corn mixture to simmering cream and mix well with a hand blender until smooth.

For Parmesan Crisp:

  1. On a sheet tray lined with a silicone baking mat, use a 3-inch ring mold and spread cheese lightly inside (if a ring mold is not available, a paper cup can be used to spread the cheese and then place the paper cup—or any flat, circular, oven-safe object—right on top and remove the cheese from the surroundings, making sure it’s flat.)
  2. Bake at 350°F for 12 minutes or until golden brown. Let Parmesan crisp cool completely before handling; it will be very delicate and crispy.
Developed by Chef Bruno Bertin, Executive Chef at Cuisine Solutions, and team. Featured in Sous-Vide magazine Spring/Summer 2016. 


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