Sweet Corn Soup
Sweet corn soup recipe with red pepper. A creamy healthy chowder made restaurant style with homemade corn stock - suitable for vegetarians. Also works well with frozen corn on the cob.
Equipment
- hand blender/mixer
Ingredients
- 4 @250g/9oz each fresh corn on the cob or frozen
- 25 g (1oz/2 tbps) butter
- 1 red bell pepper finely chopped
- 1 large onion finely chopped (or 2 small)
- 100 ml (3.5fl oz/ ⅓ cup) single cream or 'half and half' (in France, 15% half fat crème fleurette)
- 1 litre (1¾ pints) water
- salt and pepper
- 1 teaspoon smoked paprika
- 1 sprig fresh parsley for garnish
Instructions
- Melt the butter in a large saucepan and soften the onion and red pepper gently over low to medium heat for about 10 minutes until translucent.
- Meanwhile, rip off the outer leaves and threads and snap off the corn bases with a twist of the wrist. Cut the kernels from the cobs and throw them into the pan, including the bare cobs (to make a natural corn stock).
- Pour over just enough water to cover the lot (about 1¼ litres). Bring to the boil then turn down the heat to simmer for 5 minutes.
- Add the cream and simmer for another 5 minutes. Add the smoked paprika, season to taste, then blend to your preferred consistency. If the soup is too thick, add a little milk.
Notes
To serve: add the fresh parsley leaves and a sprinkling of smoked paprika. For the ultimate restaurant style recipe, serve with a savoury macaron or decorate with tiny parsley leaves, extra fried corn, pumpkin seeds, a little avocado oil and, if not for vegetarians, some smoked salmon.
Vegans: to make this recipe vegan, simply replace butter with 2 tablespoon olive oil.