Roasted sweetcorn soup

Sweetcorn soup

Late summer is the best time for sweetcorn. When it’s fresh and straight from the field it is deliciously sweet and juicy. We picked a few sweetcorn cobs from our trusted local farm and decided to cook something a bit unconventional.

The idea for this soup came from a recipe by Debbie Major on the September edition of Delicious. The sweetcorn is contrasted by some tangy lemon juice and fragrant spices. The  bright yellow colour is a joy for the eyes. We served it accompanied with a slice of homemade soda-bread which we baked following our own recipe modified by substituting buckwheat flakes and hazelnuts to the oats.

For 4:

3 sweetcorn cobs
30 g butter
1 onion
1 garlic clove
1 litre vegetable stock
juice of half a lemon
1 tsp smoked paprika
1/2 tsp ground cumin seeds
1 tsp tumeric

Preheat the oven to 200°C. Place the sweetcorn in a roasting dish and roast it for 30 minutes. In a large pot melt the butter. Chop the onion and the garlic clove and cook on low heat until light brown. Then add the vegetable stock and cook for another 10 minutes. when the sweetcorn is ready remove it from the oven, let it cool for 10 minutes and then separate the kernels from the cob by slicing with a sharp knife. Add the corn kernels to the pot, then blend with a food processor until smooth. Pour the soup into bowls, then drizzle with the mixed spices. Serve with a thick slice of warm bread, preferably a rustic wholewheat soda bread. Enjoy.

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