We make this sweet corn soup every time we get the juicy fresh sweet corn in abundance come the season. We make this sweet corn soup by first creating a stock. If you do not want to make your own stock you can use vegetable stock for this sweet corn soup. You will need about two cups of it but add ginger and a bay-leaf to it. 

This sweet corn soup is flavor packed from the sweetness of corn and hence is not seasoned strongly except a hint of ginger and bay-leaf which goes great with corn. We garnish the soup with some grilled corn which is almost like sweet candy that pops in the mouth. Instead of croutons we use a corn product – Popcorn. We cut off the soft portion of the popcorn and add, discarding the hard skin of the popped seed. This allows the popcorn to get mushy from heat and almost like a marshmallow. It gives a creamy texture to soup without adding cream which will be overpowering and suppressing the flavor of corn in our sweet corn soup.

Sweet Corn Soup

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• Author: www.breakingnaan.com
• Total Time: 2 hours 15 mins
• Yield: 2 servings 1x

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Description

We use the seasonal bounty of sweet corn to create a sweet corn soup without any cream to maintain the strong flavor of the corn in the soup.

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Ingredients

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• 2 tsp vegetable oil
• 1 quartered large onion
• 1 bulb garlic
• 1 chopped carrot
• 1 chopped leek
• 1 half inch piece of ginger chopped
• 1 bayleaf
• 2 black peppercorns
• 5 peeled sweet corn on the cob
• 1 tsp butter
• 6 popped corn
• 1 tsp micro cilantro or cilantro or micro greens
• 1 tsp olive oil

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Instructions

1. In a stock pot, add a splash of vegetable oil in pan, add onion, one bulb garlic, one chopped carrot, one chopped leek and sweat.
2. Add Half inch piece of chopped ginger as well as a bay-leaf and two whole peppercorns.
3. Add 4 cups water and Salt the stock and heat on low heat bringing this to simmer, skimming the stock every once in a while.
4. Meanwhile peel about 5 corns and take the corns off the 4.5 cobs using a knife.Cut with the knife at an angle and they fall easily off into a big bowl.
5. Collect the corn in a bowl for later and cut the cobs in half and throw in the simmering stock
6. Simmer for 40 mins. Then strain the stock and return this stock to stockpot.
7. Now add the corn from the 4.5 cobs and heat on simmer for 45 mins.
8. Make sure stock doesn’t reduce too much and add maybe up-to half cup of water to top off as needed.
9. Meanwhile roast the half corn on the cob using a brulee torch but you could do it on flame or on the grill or by brushing some oil and putting it under the broiler.
10. Once roasted use the knife to peel the corn off the cob, if you are lucky you will get nice strips and the garnish will look better. Even if it breaks into smaller strips its still alright.
11. Now once the corn in the stock has gone tender, use an immersion blender or regular blender to completely puree it. Might have to wait for the liquid to cool off before pureeing. Once pureed, strain the puree to get a silky soup base smelling and tasting of pure summer corn.
12. Warm this up and emulsify a teaspoon of butter in it and season with salt if required.
13. First pour the soup in a soup bowl, then dot with micro greens, the grilled corn strips in center and just before serving dot with popcorn. Drizzle some olive oil or flavored oil.

• Prep Time: 15 mins
• Cook Time: 2 hours
• Category: Soup