Roasted Corn Soup

Winter in Australia brings me fond memories of my food journeys to Santa Fe, New Mexico where corn rules. On a winters day it is lovely to make this soup as it brings out big bold flavours with the addition of chilli. Give it a go mate and enjoy the food journey!

6 ears of corn
2 tbsp unsalted butter
1 medium onion, diced
1 tbsp garlic, finely diced
1½ cups dry white wine
1 tsp chipotle chilli puree
5 cups chicken stock
1 cup light cream
1. Preheat oven to 180 degrees C or set your barbecue to medium-low. Remove husk from corn. If using the oven, arrange corn on a baking sheet and roast for 30 minutes. On the barbecue roast to char the outside kernels just a bit for flavour, about 10-15 minutes.
2. Cool corn a bit and then remove corn kernels from the cob by cutting close along the cob to get some of the milk from the cob.
3. In a large saucepan over medium heat, melt the butter and sauté the onion and garlic for 3 minutes. Add the wine, raise the heat to high and let the wine reduce for about 10 minutes, or until the soup has slightly thickened. Add the cream and simmer for 5 minutes until the soup thickens.
4. In a blender, puree the soup and season to taste with the chipotle chilli puree, salt and pepper.
5. Place the soup in large bowls to serve. Garnish with chopped coriander or sauté scallops if you want to jazz it up a bit.
Serves 10-12

· Add more or less cream according to your taste. You can also try it without the cream, but it won’t be as thick.

· Serve with corn bread for an extra dimension of the corn flavour.

· Read my blog for information on chipotle chillies and updates on sourcing these.

· Try as an canapé before a meal. Place the soup in a shot glass and serve with a sautéed scallop on top for garnish! Be creative.

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