Sweetcorn Soup with Herb Cream

For a fresh and inviting soup, try Martin Blunos' imaginative variation on an all-time favourite
Sweetcorn Soup with Herb Cream
  • Rating:
  • Serves: 4
  • Cook Time: 20 minutes
  • Prep Time: 20 minutes
  • Effort: easy

Ingredients

  • 20 g unsalted butter
  • 1 onion, chopped
  • 1 clove garlic, chopped
  • pinches turmeric
  • 2 tsp plain flour, approximate quantity
  • 500 ml vegetable or chicken stock, approximate quantity
  • 1 bay leaf
  • 500 g sweetcorn
  • 100 ml double cream
  • salt and black pepper
  • lemon juice, to sharpen

For the herb cream

  • 1 small shallot, peeled, chopped
  • 1 clove garlic
  • 1 small bunch watercress
  • 1 small bunch spinach
  • 1 sprigs dill
  • 1 sprigs basil
  • 1 sprigs chervil
  • 1 sprigs parsley
  • 1 sprigs tarragon
  • 1 tsp unsalted butter
  • pinches grated nutmeg
  • salt and black pepper

Method

1. Melt the butter in a large saucepan and add the onion and garlic. Soften over a low heat without colouring.

2. Add the turmeric and flour and stir over a gentle heat for a few seconds. Pour in the stock and add the bay leaf.

3. Bring the soup to a simmer and cook for about 5 minutes. Tip in the sweetcorn and bring back to the boil. Remove the pan from the heat, take out the bay leaf and discard. Leave the soup on one side to cool slightly.

4. Pour the soup into a liquidiser and process until smooth before straining and returning to the rinsed-out pan.

5. Reheat, and add the cream. Adjust the seasoning and sharpen with lemon juice. Keep warm.

6. To make the herb cream, place the shallot and garlic in a pan of lightly salted water and bring to a boil. Cook for about 10 minutes, until the shallots have softened.

7. Add the watercress and spinach to the pan and bring back to the boil.

8. As soon as the water boils, add the remaining herbs and tip everything into a colander. Leave on one side to drain for around 5 minutes.

9. While still warm, squeeze a little of the excess moisture from the herbs using the back of a spoon.

10. Tip the herb mixture into a liquidiser and add the butter and grate of nutmeg. Blend until smooth and creamy. Pass through a fine strainer and keep warm.

11. Reheat the soup and ladle into bowls. Spoon over the herb cream and serve straight away.

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