Wednesday, February 15, 2012

Milky Yellow Corn Soup with Roasted Tomatoes

I love this soup so much that I made two batches of it in three days. It's a light, sweet and milky corn soup made with fresh corn kernels, blended and passed through a sieve to achieve that smooth silky consistency. The recipe for this comes from an episode of Take Home Chef, where the soup was served with roasted grape tomatoes with garlic. I do find that the tomatoes are not really necessary, and just a sprinkling of black pepper and chilli flakes is sufficient to complement the natural sweetness from the corn.

Yellow Corn Soup with Roasted Tomatoes
Adapted from Take Home Chef

10 grape tomatoes, cut in half lengthwise
2 garlic cloves, peeled, very thinly sliced on a Japanese mandolin
1 teaspoon/5 ml plus 1 tablespoon/15 ml extra virgin olive oil
Salt and freshly ground black pepper
1 1/2 tbsp butter
1 onion, thinly sliced
A few sprigs of thyme (optional)
4 ears of yellow corn, kernels cut from cob
5 cups reduced-salt chicken stock
3/4 cup/175 ml heavy whipping cream
Chilli flakes (optional)

Position the rack 4 inches/10 cm below the heat source of the broiler and preheat the broiler to low heat. Place the tomatoes cut side up on a heavy baking sheet and place 1 slice of garlic on each tomato half. Drizzle the tomatoes with 1 teaspoon/5 ml of extra virgin olive oil and sprinkle with salt and pepper.

Broil for about 7 minutes or until the tomatoes soften and the garlic is golden brown. Remove the tomatoes from the broiler and set aside in a warm place while you prepare the soup.

Heat the remaining 1 tablespoon/15 ml of oil and butter in a heavy-based, medium-sized pot over a medium-to-high heat. Add the onion and sauté for 4 minutes or until tender. Add the corn kernels, thyme leaves and chicken stock. Bring to a boil.

Reduce the heat to a medium-to-low. Cover and simmer gently for 20-30 minutes or until the corn is tender. Remove the pot from the heat and cool for 5 to 10 minutes. Working in batches, transfer the soup to a blender and blitz until smooth. Alternatively, use a stick blender.

Using a large sieve, strain the soup back into the pot and bring back to a boil. Stir in the cream and season to taste with salt and pepper. Return the soup to a gentle simmer, then ladle into 4 serving bowls. Garnish with the tomatoes and chilli flakes if desired, and serve hot.


Mel said...

Slurppppp...........ah....delicious soup!

Mel said...

And I loves to watch "Take Home Chef". He used to whipped out such wonderful dishes everytime.

Unknown said...

This soup looks beautiful and deliciously comforting! I like how this creamy and silky this is.

Nami | Just One Cookbook said...

Hmmm delicious. I want to come over to eat at your home as your dishes are always superb. My kids have been requesting to drink corn soup. Maybe I should try this without tomatoes. :-)

Fern @ To Food With Love said...

@Mel: Yes, those people he cooks for always have such positive reactions after eating his food that I can't resist trying it at home!

@Hyosun: Thanks! It is a nice soup for both hot or cold days as it's not very rich even though it uses cream.

@Nami: Yeah I think I will skip the tomatoes next time and have it with bread or croutons. My 2 kids love drinking this soup :)

Katrina @ Warm Vanilla Sugar said...

Mmm what a soup!

smbp said...

This recipe is definitely going to be in the rotation come summer when I have ears of corn busting out the seamd from my CSA; loaded with black pepper is how I will be taking mine!

Fern @ To Food With Love said...

@SMBP: Yes lots of black pepper, and chilli flakes for me too! :)