We have recently been getting a Riverford Organic Vegetable box and for both the last 2 weeks we have recieved two huge corn on the cobs in our box! So with 4 cobs on my hands I was looking for an idea that would use them all up before they went off. I’ve never made a sweetcorn soup, or possibly indeed eaten one so thought I would have a go. This recipe worked out well and the colour was really vibrant. Perect for those long winter nights. I served mine with a few bits of toasted corn on the top for a it of texture.
Serves 2 (for a nice large bowl or 3-4 smaller portions)
- 300g sweetcorn (ideally taken off the cob)
- 1 medium onion
- 1 clove garlic
- 1 large potato ( about 150g)
- 500ml water
- 70ml double cream
- salt and white pepper to season
- 2 tbsp olive oil
- 60g unsalted butter
1. Heat the olive oil with the butter in a large frying pan over a medium heat.
- Once the butter has melted add the garlic, onion and potato and sauté for five minutes, until softened.
3. Add the sweetcorn and continue to cook for three more minutes.
4. Add the water, bring to the boil, then reduce the heat to simmer for five minutes, until the potato has cooked through.
5. Stir in the cream then pour into a food processor and blend until smooth.
- Pass through a fine sieve to produce a perfectly smooth result
Season to taste with the salt and pepper. Add a little more water it you want a slightly thinner consistency. It’s best to add less water before blending if you’re not sure how much to put in when making you own soup. You can always add a little more if you need, but it’s hard to take it away again!
To serve add back to a fresh pan, bring to the boil and the serve, garnishing with a few toasted corn kernels and fresh herbs if desired.
Happy eating 🙂