Sweetcorn Soup
There's only one week of summer left and I have to admit I really am looking forward to autumn, for I have all these interesting ideas for winter and autumn soups to make. If you're as excited as I am, please stay tuned!
Especially for this Indian summer feeling, the first soup to cross my mind was this one. I have always loved sweetcorn soup because of its perfect balance between sweet and saltiness. Although i must confess I have never made it myself before (and I really don't understand why. Seriously?!). Anyway I decided to finally give it a go and as soon as the spoon reached my mouth, I was sent straight up to heaven... Because this soup is absolutely divine and for now my personal favourite. So time to share:
Ingredients for 8 servings:
- 4 cobs of sweetcorn
- 1 leek
- 1 potato
- 1 medium sized yellow onion
- 20 grams of butter
- 1 tablespoon of flour
- 0.5 cup of milk
- 1.5 litres vegetable stock
- 10 grams of fresh parsley (or 2 teaspoons of dried parsley)
- Some salt and pepper
- A teaspoon of olive oil
1. Dice your onion and sauté it in a fry pan with the olive oil until soft.
2. Cut the leek vertically in 2 halves and wash it thoroughly. Then chop both up in small half rings and add them to your fry pan. Stir fry the vegetables briefly
3. Take the corn husks and remove the leaves and strings from it. Wash the cob and cut off all the kernels in a vertical direction. It's easiest if you start at the top and move down to the bottom. (If you still have no idea what I'm talking about, there's an image in the slideshow below. To be honest I had no idea how to do this either and had to look up an instruction video.. Then after 4 cobs I became pretty good at it so there is hope!)
4. Add the corn kernels to the other vegetables and stir fry for a couple of minutes (Tip: keep some kernels apart for garnish. That's what I did for my image). Season everything with the salt, pepper and the parsley.
5. Melt the butter in your soup pot or saucepan on a very low flame and add the flour. Stirr well until all the flour is taken up
6. Add the milk bit by bit and keep stirring until there are no more lumps of flour left in it and a smooth roux is made.
7. Add the vegetables and stir until a thick porridge emerges
6. Add your stock and keep stirring until your roux is blended with it. It should now look like the image in the slideshow.
7. Peel the potato and cut it in small pieces, then it to the soup. Boil until the potato is soft enough (approximately 15 minutes)
10. Use a blender and blend the soup until all is mixed. I did not blend it thoroughly as I liked this soup to be more rustic, but this is up to preference. It will taste the same, after all
11. Serve the soup in bowls (and add some kernels for garnish)
Steps & Ingredients