Sweetcorn soup with garlic and ginger butter

Sweetcorn soup with garlic and ginger butter

By
From
Real Food by Mike
Serves
4
Photographer
Alan Benson

This lovely soup will brighten your day. It’s also delicious, and slightly more rustic, if you only blend half the corn and leave the rest of it whole. Mussels, clams, crabmeat and chicken breast are also nice additions.

Ingredients

Quantity Ingredient
1 brown onion, roughly diced
1 garlic clove, finely chopped
50g butter
5 corn cobs, kernels removed
25ml thickened cream
1 quantity garlic and ginger butter, chilled

Method

  1. In a large saucepan over medium heat, sweat the onion and garlic in half the butter until translucent. Add the corn kernels, top the pan up with about 500 ml (2 cups) water and simmer for 10 minutes or until the corn is tender.
  2. Remove the pan from the heat. Using a hand-held blender, process the mixture until smooth. Strain the mixture through a sieve into a bowl. Return the strained mixture to the pan and bring back to the boil with the cream and the remaining butter. Stir well until smooth. Season to taste with salt and freshly ground black pepper.
  3. To serve, cut the garlic and ginger butter into 1 cm thick discs. Ladle the warm soup into bowls, float the chilled butter discs on top and serve.

Medicinal Benefit

  • Not only high in dietary fibre, corn is a good source of antioxidants, such as ferulic acid, which is often used in anti-ageing skin-care products, and may help lower blood pressure. It’s also chock-full of vitamin A and beta-carotene, essential for good vision.
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