Fresh field grown sweetcorn is in the markets now and this is a terrific soup to make, using fresh corn.
for 4 persons you will need:
4 ears of corn on cob
2 cups chopped carrots
1 cup chopped yams
1 cup chopped onion
1 cup chopped celery
1 cup defrosted frozen peas ( optional)
2 cups almond or other nut milk
1 tbsp grape seed oil
1/2 tsp smoked Spanish paprika
2 tsp cornstarch ( to thicken)
1/2 cup white wine ( optional)
salt & pepper
Remove the corn from the cob using a sharp knife, keep the cobs do not throw away.
In a large heavy bottomed sauce pan, heat the oil and add the onion, carrot and celery and saute for about 5 mins , just to sweat them do not brown, add the corn cobs and the white wine and cook for 1 minute more.
Cover the vegetables with hot vegetable stock ( 2 inches above the vegetables), bring to a boil, then simmer, tightly lidded for 20 mins.
Add the yams and continue to simmer for 20-25 mins also lidded.
Add the cut corn and cook for 5 mins no lid, check seasonings, remove the corn cobs, and bring back to boil.
Remove any scum that floats to surface.
Add the smoked paprika.
Mix the corn starch with the nut milk and add to the boiling soup, stirring well, as the soup begins to thicken add the defrosted frozen peas (or chopped parsley).
Serve hot with big slices of rustic or sourdough bread.
Variations:
in place of yams, add chopped potatoes (one of my clients cannot eat potatoes so I substituted yams in this recipe), and then omit the corn starch at the end.
Add chopped ripe sweet bell peppers or chile peppers.
You may also add any summer squashes.
This is THE best soup to use when field grown sweetcorn is in season and ripe. Using frozen/canned corn without the cobs and you will notice the BIG difference.
For a richer soup use butter in place of oil or finish with cream
Have a wonderful weekend, John Nigel (yes it is Friday although here on the West Coast it feels like Monday)
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