Sweetcorn Soup
A delicious homemade soup bursting in delicious corn on the cob flavour and natural fibre. The red pepper sauce I highly recommend as it adds a wee touch of spicy heat against the creamy background of the soup, however, if such heat is too much for you just omit from the recipe.
This soup freezes well and can be adapted easily for non dairy eaters by omitting the dairy and substituting with alternatives such as water and non dairy products.
Ingredients
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285g frozen sweetcorn- no need to defrost
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45g unsalted butter
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1 medium onion- finely chopped
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1 leek- washed, trimmed and chopped
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1 carrot- peeled and diced
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2 garlic cloves- papery skin removed and chopped
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1.2 litres chicken stock- or cold water
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6 tbsp single cream
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Sea salt and black pepper- to taste
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1 small lemon- juice only
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Red Pepper Sauce
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200g jar of pimento piquillo peppers- drained
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1 garlic clove- crushed
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2 small red chilli peppers- seeds removed
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2 tbsp olive oil
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Garnish
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Fresh coriander- roughly chopped
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Red Pepper Sauce
Instructions
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Make soup:
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01 Melt butter in a saucepan, add onion, leek and carrot. Cook slowly until all are soft. Now add the garlic and then the sweetcorn. Finally add the stock (or water) and simmer gently for 30 minutes or so. Remove from the heat and blend smooth. Now check the seasoning to taste and add cream and lemon juice.
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Make Red Pepper Sauce:
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02 Place all ingredients into a food processor or liquidiser and whiz until smooth. Tip into a small bowl and keep as the garnish to the soup.
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Serve:
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03 Ladle hot soup into attractive bowls or mugs, and garnish with a generous teaspoon of Red Pepper Sauce and a scattering of coriander leaves.
Notes
I use frozen sweet corn for this soup but it is possible to use fresh. I recommend to use about 6 large sweetcorn cobs but remove the kernels for cooking. Discard the cobs. If you wish to make this soup non dairy, use water rather than stock and use non dairy alternatives for the butter and cream. Finally if you prefer a very smooth soup, push through a sieve at the final stage.
