Grilled Sweetcorn Soup

Grilled Sweetcorn Soup
Grilled Sweetcorn Soup

Serves 4, prep time 15 minutes, cooking time 25 minutes

INGREDIENTS
2 corn cobs, trimmed and halved
2 tbsp of vegetable oil
1 onion chopped
2 tsp of garlic salt
500ml of vegetable stock
1 tbsp of butter

1 1/2 tsp of smoky paprika
1 tsp of cinnamon powder
250ml of double cream
Freshly toasted bread to serve and a few sprigs of parsley

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Using a sharp knife remove the kernels

METHOD
In a griddle heat a tablespoon of oil, add the corn and grill until the kernels soften and brown. Remove from the heat and allow to cool. When cool enough to handle, stand the cobs on a chopping board, with a sharp knife remove the kernels and set to one side. In a deep pan heat the remainder of the oil and saute the onion. Add the dry spices, garlic, butter, salt, stock and bring to the boil, then reduce the heat. Add half of the corn and simmer for 10 minutes. Next, add the cream, then with a handheld blender blitz the soup until smooth, add the remainder of the corn, simmer for a further 10 minutes. Serve topped with a few sprigs of parsley and freshly toasted bread.

Grilled Sweetcorn Soup
Grilled Sweetcorn Soup

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