Liquorish

Roasted Corn Soup

2

Winter is coming! Oh yes, a huge GOT fan! 🙂

Its’ getting really cold this side o’town. But its’ sunny as well, thank God for that. The markets are filled with fresh spinach, lettuce, carrots, apples and varieties of herbs. I do wish I could take my camera every single time I went vegetable shopping; only I’d look a lil’ crazy!

Piping hot soup works for all of us this time of the year. I would love to binge on hot fried stuff as well but I’m on a crazy diet, remember..?.. One that permits mojitos and steak 😉

 

Corn is all over the place and I absolutely adore corn. When not in season, I buy tins of corn and stock up. I love the concentrated flavour of corn in this soup; if and when I’m making a meal of the soup, I add chunks of chicken and egg. Today, it was just an appetizer so I kept it plain and simple. You’ll see how…

What you need,

I missed something as usual. But come on… its’ been a while I did that. You gotta remember me for something 😉

Boil the corn until cooked. I pressure cook corn to save time.

Gorgeous, right… I wonder how I managed to refrain from biting into this heavenly smelling ear of corn.

With a knife separate the kernels.

Now for the most crucial part, the corn stock!

Place the onion, garlic, coriander, carrot and the corn ears in a saucepan with water. Bring the stock to a rapid boil and simmer covered for an hour. Season the stock with salt.

Meanwhile, blitz the separated corn kernels to a semi smooth consistency.

Strain the stock and add the corn mixture into the stock and bring it back to a gentle simmer.

Thicken the soup to the desired consistency with corn starch and season with salt and pepper.

Roast a corn knob directly on the flame. . Cut up some scallions and garnish the soup with scallions, roasted corn and cream before serving.

Tell me that wasn’t simple. I can have this all day:)

Many many more soups coming your way. Hope you give this a shot.

Happy December 🙂

Roasted Corn Soup
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Liquorish:
Serves: 2
Ingredients
  • Sweet corn 1 + extra for garnish
  • Onion 1
  • Carrot 1
  • Coriander handful
  • Cornstarch 2 tbsp.
  • Scallions and roasted corn to garnish
  • Cream to garnish
  • Salt and pepper
Method
  1. Cook corn and separate kernels from the ear.
  2. Place corn ear, onion, carrot and coriander in a sauce pan with water and bring to a boil.
  3. Simmer the stock covered for an hour.
  4. Blitz the corn kernels in a food processor until semi smooth consistency.
  5. Strain the stock, and combine the corn kernels paste with the corn stock.
  6. Simmer on gentle heat until it comes together.
  7. Thicken with cornstarch and season with salt and pepper.
  8. Roast another ear of corn on direct heat until charred and cooked through.
  9. Garnish the soup with roasted corn kernels, scallions and cream.

 

 

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