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Fresh Sweetcorn Soup with Chermoula and Burnt Corn Salsa

Prep 20 minutesCooking 30 minutes6 people

 

The creaminess of this sweetcorn soup makes it a comforting meal, topped with a burnt sweetcorn salsa that adds a great texture along with some punchy flavours of onion and coriander. The Chermoula is added into the soup as it cooks, giving citrus, coriander and parsley notes that work well with the fresh sweetcorn flavour.

recipe

30 minutes

Lunch Recipes

Dinner Recipes

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30 minute or less

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Starter

Medium

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Ingredients

6 heads corn, outer leaves removed

1 stock cube

75ml Early Harvest Extra Virgin Olive Oil

2 medium onions, peeled and finely chopped

3 cloves garlic, peeled and thinly sliced

Salt and pepper

3 ½ tbsp Chermoula

¼ red onion, finely diced

1 red chilli, stalk and seeds removed and finely diced

15g/small bunch of each of coriander and parsley finely chopped

75g butter

Instructions

Hold the corn over a baking tray then the Strip the kernels from the corn by cutting them off with a sharp knife, staying as close to the core as possible. Chop the cores into small pieces using the heal of the knife, taking care is it can be very tough. Place the cores into a large pan, cover with 2.5 litres water, add the stock cube and bring up to the boil. Turn down to a simmer whilst you make the base.

Place a large pan on a medium to high heat and when hot, add the olive oil, onions, garlic and ¼ tsp salt and cook for 5 minutes, stirring occasionally, then turn the heat down a little and cook for another 10 minutes until soft, golden and sweet. Add 3 tbsp of Chermoula and cook for 2 minutes. Reserve 2 handfuls of corn kernels for later then add the rest to the pan, season with salt and cook for 2 minutes, scraping any caramelised bits off the base of the pan.

Strain the stock through a colander then add 2/3 of the liquid to the corn. Bring up to the boil then simmer for 20 minutes. Transfer to a food processor or use a stick blender and blend until smooth. This can take 3-4 minutes as the corn is quite fibrous. If using a liquidiser allow the soup to cool a little before blending. Once the consistency is correct, taste and add more salt and pepper as required, then add a final ½ tbsp of the chermoula and blitz through.

To make the garnish, heat a frying pan on a high heat and when hot, add the remaining sweetcorn and dry fry till dark, almost burnt, all over. Mix in a small bowl with the red onion, chilli and herbs. Melt the butter in a small pan. To serve, divide the hot soup between bowls, drizzle with butter then scatter the garnish over the top.

Included in this Recipe

Fresh Olive Co. Premier Choix

Fresh Olive Co. Premier Choix

Quintessentially French blended oil made from a blend of premium olives

Poponcini Peppers 850g

Poponcini Peppers 850g

Poponcini Peppers . Chilled Product

Piquillo Peppers wood roasted

Piquillo Peppers wood roasted

Fruity peppers with no heat

Vermouth Vinegar

Vermouth Vinegar

Made in Catalonia, this aromatic and elegant vinegar is a perfect addition to marinades and dressings.

Extra Virgin Basil Infused Oil

Extra Virgin Basil Infused Oil

Extra Virgin Oil infused with dried basil

Nocellara del Belice - XL

Nocellara del Belice - XL

The XL version of the crispy fruity Sicilian favourite Storage condition: chilled

Queen Green Chalkidiki

Queen Green Chalkidiki

Classic supersize Chalkidiki table olives grown on the sundrenched hillsides of Greece. Storage condition: chilled

25 Year Old 'Extra Vecchio' Traditional Balsamic

25 Year Old 'Extra Vecchio' Traditional Balsamic

In only four bottles there are a hundred years of skill, craftsmanship and history.

Chardonnay Vinegar

Chardonnay Vinegar

Single varietal vinegar that makes a big impact on dishes, compared to ordinary wine vinegar

Premium Italian Semi-Dried Tomatoes in Oil

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Roasted slowly in low-temperature ovens for an intense flavour and soft texture Chilled Product

Reduced Salt Nut Free Pesto

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The classic fresh taste with less salt. Chilled Product

Premium Genovese Pesto

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Parmigiano Reggiano, PDO Genovese basil combine for a bold, authentic Ligurian taste and remain unpasteurised, to save the flavour. Chilled Product