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|| |
- 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
- Cook corn and separate kernels from the ear.
- Place corn ear, onion, carrot and coriander in a sauce pan with water and bring to a boil.
- Simmer the stock covered for an hour.
- Blitz the corn kernels in a food processor until semi smooth consistency.
- Strain the stock, and combine the corn kernels paste with the corn stock.
- Simmer on gentle heat until it comes together.
- Thicken with cornstarch and season with salt and pepper.
- Roast another ear of corn on direct heat until charred and cooked through.
- Garnish the soup with roasted corn kernels, scallions and cream.