Young corn soup

Courses:
Servings: 4
Ingredients
  • 3 ears of Corn
  • 2 cups yellow cherry tomatoes
  • 1 yellow bell pepper (chopped)
  • 1 medium shallot
  • 3 garlic cloves
  • 1 cup leftover white beans
  • 1 cup vegetable stock
  • juice of 1 lime (optional)
  • ½ tbsp cayenne pepper
  • 1 tbsp ground ginger
  • salt and black pepper (to taste)
    • To decorate
  • radish sprouts
  • high quality extra virgin olive oil
  • raw young Corn kernels
  • cilantro or parsley leaves
Instructions
  1. 1
    Slice the fresh kernels off the cob by holding it on an angle in a large mixing bowl, and reserve ⅓ cup kernels for garnish. Using the back of your knife, remove the excess ‘milk’ (liquid) from the cob, into the bowl with the kernels. Discard cobs.
  2. 2
    Place the corn and remaining ingredients into a blender and thoroughly blend until smooth for about 5 minutes.
  3. 3
    Refrigerate mixture (in the blender well) for at least an hour.
  4. 4
    When ready to serve, blend mixture for 30 seconds and adjust seasonings.
  5. 5
    Ladle soup into bowls and top with a sprinkle of the reserved corn kernels, a drizzle of oil, thin slices of radish or cilantro leaves.
Read it online: https://www.votramagazine.com/recipe/young-corn-soup/
Eating Albanian
with Votra Magazine