Young corn soup


  • 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( optional)
  • 1 cup vegetable stock
  • juice of 1 lime, optional
  • ½ teaspoon cayenne pepper
  • 1 teaspoon 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

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- Place the corn and remaining ingredients into a blender and thoroughly blend until smooth for about 5 minutes.
3- Refrigerate mixture (in the blender well) for at least an hour.
When ready to serve, blend mixture for 30 seconds and adjust seasonings.
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.

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