Wednesday, September 8, 2010
Whenever hubby is sent to the supermarket unsupervised, there are a few things he always 'accidentally' comes home with... chocolate, berries, toy yoghurts (those chilled custardy treats for kids) and sweet corn if it's summer. Seeing as we had a few cobs in the fridge, I thought I'd do something different with them, so went through Stephanie and found a recipe for Sweet Corn Soup. It sounded nice and simple and I was interested to see how it would taste as the only corn soup I've ever had has always been the Chinese version.
This soup was easy enough to whip up, although passing it through a sieve did take a little while, but was definitely worth the effort as the soup was beautifully silky. The ingredient list is quite short, so you really do need to use the best produce for this one; It's not a recipe for canned corn.
Sweet Corn Soup (Printable Recipe)
adapted from Stephanie's Sweetcorn Soup with Spiced Butter, pg 350
serves 4 as a starter
1 clove garlic, chopped
1 large onion, chopped
1 litre water
kernels from 4 corn cobs
40g softened butter
1/2 tsp black pepper
2 tbsp chopped parsley
1/2 tsp ground cumin
Melt butter in a saucepan and sweat off onion and garlic for 5 minutes. Add water and bring to the boil. Add corn kernels and simmer for about 15 minutes, until corn kernels are tender.
Puree soup in a food processor or blender and pass through a coarse sieve into a fresh saucepan. Stir soup and taste for seasoning, adding salt as necessary.
For the spiced butter, mix all ingredients together in a bowl with a fork or spoon. The herbs and spices should be mixed evenly through the butter, making it a brown colour.
The soup should be hot enough to serve if you are using it immediately, otherwise, heat gently before serving. Serve the soup with a spoon of the spiced butter floating in each bowl.
Posted by Abby at 1:53 AM