This soup is not the same from others, it is not from the tin nor from the can. It is from the fresh corn on the cob. I do like the fresh one, yes, fresh sweetcorn. Lots of people like it on the barbecue as well. Now is the harvest time for sweetcorn, you can easily get the fresh one.
Just need a bit of time to pick every single corn from the cob, sounds like it will take a lot of time, actually it is not, it is quite relaxing when you watching tv and your fingers is working on the cob. And I heard about that the white top bit from each corn has more nutrition, so don’t use the knife to shave it all down, use your fingers.
By the way, to make this soup, just simple, easy and quick!
Creamy Sweetcorn Soup
- Fresh corn on the cob 2
- Potatoes (cubed) 50 to 100g
- Crème fraîche 2 tbsp
- Vegetable stock 2 1/2 pt
- Pinch of Paprika
- Salt & Pepper
- Onion (chopped) 1 (It is optional, I haven’t put in)
- Butter 25g (It is optional, I haven’t put in, cause I’m on diet)
- Of course pick the corn form the cob first, it will take you about 15 minutes to do it.
- If you like to use butter and onion, put the butter in a pan on the hob, let it melted first, then add the chopped onion in and cook about 3 minutes until a bit brown.
- If you’re like me, I mean on diet, just skip the butter, now is the time to put vegetable stock into the pan with a medium heat, let it boil first and add all the corns and the chopped potatoes in and cook about 20 to 30 minutes until all soft.
- Pour the whole lots into a clean blender, put in a high speed and blend it all smooth.
- Pour it back to the pan and reduce the heat to low, then season it with sea salt and freshly grind black pepper to suit your taste.
- Now add the crème fraîche and stir it well to make it a bit thicker and creamier, done.
- You can drop few toasted croutons into the soup, or serve with a slice of buttered ciabatta.
You can see this is so easy and only need few ingredients. And you can enjoy the soup and full of nutrition. Great for a lazy sunday lunch.