Creamiest Sweetcorn Soup with Truffle Oil

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
  1. Begin by heating the butter and oil in a pan. Add the leek and garlic and soften over a medium-low heat until translucent.
  2. 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.
  3. Add the hot stock and season. Simmer for 20 minutes.
  4. After this time, remove from the heat and puree with a hand blender or in a food processor.
  5. Add the cream and check the seasoning.
  6. 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.
  7. Heat the strained soup and garnish with chives and a drizzle of truffle oil if you like.