Serves 8 generous bowls or 10 starter portions
You need
1 large white onion, coarsely chopped
30ml canola oil
4 sweetcorn on the cob or 3 cups frozen corn
1 liter milk
500ml chicken or vegetable stock
5ml salt
5ml ground white pepper (or black, if you don’t mind dark specks in the soup)
To serve
Optional per person:
15ml freshly cooked corn kernels
20ml creamy yoghurt or lightly whipped cream
Finely chopped parsley
Or my favourite: 50ml popped corn
A sprinkle of paprika, chilli or sriracha powder
Prepare
Using a 2 liter capacity saucepan, heat the oil and lightly sauté the onion until it softens, but does not brown
Remove the corn kernels from the cob and reserve the cobs and cut them into 2 or 3 pieces
Add the corn and the remaining ingredients to the onions
Allow the mixture to boil and then turn the heat down and allow it to simmer for 15-20 minutes.
Remove the corn cobs and blend the remaining mixture for a few minutes, depending on how coarse you would like the soup.
If you prefer a creamy soup, then blend for a few minutes longer and then strain the soup.
You can use the pulp of the strainer to add texture to corn muffins or corn pancakes, otherwise discard it.
There are several serving options to play around with. My favourite is to roll freshly popped corn in paprika, chilli or sriracha powder and place a tablespoon or two of popcorn on the soup as I serve it.
