I’d never had sweetcorn soup until this beauty, made with 4 large rusks that were bordering edible, cluttering up my fridge. However, it was the creamiest, silky soup I’ve ever made.
I’m never one to sieve anything, especially soups as I think much of the nutrients and goodness are in the skins or roughage and it seems such as waste to chuck the pulp away! However………however…….the sieved version is like eating a shining billowy parachute of silk and is devine. Plus for the waste conscious like myself, the leftover pulp/pureed corn I used economically and deliciously in some amazing cornbread fritters to serve alongside or the next day.
Serves 2 – Sieved, elegant and smooth
Serves 4 – Chunky, rustic and wholesome
- 4 corn cobs, kernels removed (about 400g)
- 1.1 litre vegetable stock
- 50ml double cream
- 30g butter
- 1 tsp olive oil
- 1 small leek, chopped finely
- 1 garlic clove, crushed
- 1 bay leaf
- Truffle oil, to serve
- Chives, to serve
- Begin by heating the butter and oil in a pan. Add the leek and garlic and soften over a medium-low heat until translucent.
- Remove the kernels from the corn by standing the cobs on end and use a sharp knife to score them off. Add the bay leaf to the pan and the corn. Cook for about 4 minutes.
- Add the hot stock and season. Simmer for 20 minutes.
- After this time, remove from the heat and puree with a hand blender or in a food processor.
- Add the cream and check the seasoning.
- Now if your plan to sieve it, just strain through a fine mesh sieve and retain the silky soup. Use a spoon to get as much of the moisture and starch from the puree as you can. Retain the pulp for some cornbread fritters.
- Heat the strained soup and garnish with chives and a drizzle of truffle oil if you like.