R emember in the previous week I have bought some corn from Cameron Highland, which I promised to share a recipe with you? In this post, I will show you how I transformed fresh corn on a cob from my fridge to become a fulfilling appetizer for the dining table.
I hope the soup does not remind you of ‘the incredible hulk’, as you can see from the similarity of their colours I chose this recipe cause both flavours of the sweet corn and basil taste wicked together and always a crowd pleaser in the my past restaurants. The basil leaves are plucked fresh from my own herb garden.
I know that the method of soup base preparation may put some of you off, but cooking is about improvising. If you wish to speed things up, substitute the fresh corn cobs with frozen corn kernels.
Recipe Name: Sweet corn & basil soup
Difficulty: Beginner
Servings: 5-6
4 fresh corn cobs
8 Shallots peeled & chopped
4 cloves garlic peeled & chopped
2tbs Butter
2tbs Olive oil
1.5lt Chicken stock (or use chicken stock powder and water to substitute)
200ml Whipping cream
1pk fresh basil around half a handful
Salt / pepper to taste
Method:
Remove kernels by slicing from the cobs, set aside. Reserve cobs.
Stage 1: Corn broth making
Heat up pan, add some olive oil and gentle fry half the shallots until translucent, about 5 minutes.
Next, add in stock and cobs then bring to boil, simmer for around 1 hour. Strain corn broth, discard cobs.
Stage 2: Soup making
Heat up pan, add olive oil & butter. Add remaining shallots & garlic sauté until soft, about 5 minutes.
Next, add corn kernels and sauté until almost tender, about 15 minutes. Add corn broth.
Simmer uncovered for 40 minutes until corn is very tender, add in salt and pepper to taste.
Finish by adding cream and basil, place in blender, blend until fine then serve.
Fresh Basil
Add basil and corn soup in blender to blend
Note: If making in advance, after blending cool the soup as fast as you can to avoid the basil’s color to change.
For storing up to 2 months, pack the soup individually in zipper bag and lay flat in your freezer.
When re-heating, consistently stir to avoid burning on the pan base.
Finished soup…
wow, it’s very appetizing! love it….hope can try out 1 day!
Adam, what a pleasant surprise, I was skeptical earlier about the basil leaves and the green colour when first read this few months back. I tried this with the corn sitting in my fridge for quite some time and the soup tastes better than my expectation!