Winter and soup go together without a doubt, and it is nice to have a selection of flavours available so you can enjoy the seasonal harvest. Corn is not a winter vegetable, I know, but we have quite a supply in the freezer from the summer abundance.
This soup uses corn on the cob, as you use the cobs for the stock, no waste, another thing I like.
Smooth, creamy, and delicious, you can really taste the corn in this vibrant soup.
- 6 ears corn
- 1500 ml vegetable stock
- 1 bay leaf
- 1 tsp fennel seed
- 1 tsp coriander seed
- 1 tsp whole black peppercorns
- 1 stick celery
- 300 gm potato - cut in quarters
- 4 Tbsp butter
- 1 medium onion - chopped roughly
- 2 cloves garlic
- 150 ml cream
- 150 ml milk
- 1/2 cup cheese - grated
- sea salt
- spring onion sliced finely
- sour cream
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Remove corn kernels from cobs over a bowl and reserve for later.
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Scrape cobs over a medium saucepan to collect any milk and then break cobs in half and add to pan. Add Stock, bay leaf, fennel and coriander seeds, peppercorns, celery, and potato pieces. Bring to a boil, reduce heat and simmer for 5 minutes. Leave to cool for a few minutes.
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Meanwhile, melt butter in large pan over medium heat. Add onions, garlic, and corn kernels, with salt to taste. Saute until onion is soft, about 8 minutes. Remove potato quarters from stock, and add to pan with onion and corn mix.
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Strain stock to remove cobs and whole spices. Add stock to the other pan and simmer for a further 10 minutes until potato is tender.
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Using a stick blender (see notes) puree soup until smooth. Stir in milk, cream, and cheese. Reheat to serve.
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Place a teaspoon of sour cream in middle of soup and sprinkle with sliced spring onion.
If you use a blender instead of a stick blender you will need to cool the soup for at least 30 minutes first.