In this recipe series, we bring you recipes by Julia Toon, culinary motivator and author of the book ‘Good Eating: A Taste of Qatar’. New recipes every week, straight from Jules of the Kitchen.
Sweetcorn Soup
A delicious homemade soup bursting in delicious corn-on-the-cob flavour and natural fibre. I highly recommend the red pepper sauce as it adds a wee touch of spicy heat against the creamy background of the soup, however, if such heat is too much for you, just omit it from the recipe. This soup freezes well and can be adapted easily for non-dairy eaters by omitting the dairy and substituting with alternatives such as water and non-dairy products.
Serves: 6
Preparation time: 10 minutes
Cooking time: 30 minutes
Stovetop cooking
Ingredients
285g frozen sweetcorn – no need to defrost
45g unsalted butter
1 medium onion – finely chopped
1 leek – washed, trimmed and chopped
1 carrot – peeled and diced
2 garlic cloves – papery skin removed and chopped
1.2 litres chicken stock – or water6 tbsp single cream
Sea salt and black pepper – to taste
1 small lemon – juice only
Red Pepper Sauce
200g jar of pimento piquillo peppers – drained
1 garlic clove – crushed
2 small red chilli peppers – seeds removed
2 tbsp olive oil
Garnish
Fresh coriander – roughly chopped
Red Pepper Sauce
Method
Make soup
Melt butter in a saucepan, add onion, leek and carrot. Cook slowly until all are soft. Now add the garlic and then the sweetcorn. Finally, add the stock (or water) and simmer gently for 30 minutes or so. Remove from the heat and blend smooth. Now check the seasoning to taste and add cream and lemon juice.
Make Red Pepper Sauce
Place all ingredients into a food processor or liquidiser and whiz until smooth. Tip into a small bowl and keep as the garnish to the soup.
Serve
Ladle hot soup into attractive bowls or mugs, and garnish with a generous teaspoon of Red Pepper Sauce and a scattering of coriander leaves.
Jules Tips | I use frozen sweetcorn for this soup but it is possible to use fresh. I recommend using about 6 large sweetcorn cobs but remove the kernels for cooking. Discard the cobs. If you wish to make this soup non-dairy, use water rather than stock and use non-dairy alternatives for the butter and cream. Finally, if you prefer a very smooth soup, push through a sieve at the final stage.
Contributed by: Julia Toon, Jules of the Kitchen
Click here for more recipes in this series.
