Corn soup
I love this recipe winter or summer, even if there is no corn on the cob at the time.
If you can find frozen fresh corn kernels, use them, or strip fresh corn from the cob with a serrated knife, pressing out all of the corn from the residual cob. Or use organic canned kernels, which make a perfectly lovely soup, especially when put through a sieve and dolled up with a dash of cream or yogurt, then chilled, or hot off the stove.
Wherever you find your corn, you will love this soup for a first course, and using bio corn niblets, you don’t have to gnaw on cobs and get butter and corn all over your face!
Recipe
Serves 4
Ingredients
- ¼ cup olive oil
- 2 teaspoons butter
- 1 medium sweet onion, chopped fine
- 3 garlic cloves, minced
- 3 cups corn niblets
- 5 cups broth, vegetable or chicken
- Sprig of fresh thyme or a couple of pinches of dry thyme
- Salt and pepper
- Juice of a lime or lemon
Garnish:
- 1 ripe avocado
- 1 sprig of fresh cilantro, minced
- Greek yogurt or crème fraiche
Method
In a soup pot, heat the oil and sauté the onion, garlic and kernels for a few minutes until onions wilt. Add the broth, thyme, salt and pepper and simmer for 20-30 minutes.
Using a hand mixer, whip the soup into a smooth texture and add the lime or lemon juice.
At this point you can eat the soup hot or chill it and serve it with chopped avocado and a sprinkle of cilantro, or, to refine the soup, pour it into a strainer and with a wire whisk, stir it through the strainer until hardly anything is left of the pulp in the soup.
This residue pulp tastes wonderful and can be used in a vegetable soups or frittatas, but my golden palate husband prefers the chewy soup!
Keeps for up to 4 days in the fridge.
