Corn and courgette soup
This soup might sound too plain and simple to be very interesting, but
it is very delicious. It is the first soup I was asked to make at Chez
Panisse, and I’ve made it several times since at work and at home. (It
was not the soup that ended up in the compost, so you can trust me on
this one.) It is creamy, sweet and delicious. The trick is to get a good balance between corny and courgettey flavours. You might be tempted to substitute tinned corn for cobs, but please don’t.
We are still getting corn here, but I guess the season may
have ended in the UK – ? Judging by the Halloween decorations ALREADY
out on our neighbours’ houses, it must be ‘fall’, so I guess recipes
will be moving over to the celeriac/potato/roast meat variety quite
soon. I’m going to have to send you one more corn recipe first though,
as there are just too many important corn facts I feel compelled to
write up. For instance, did you know that one quarter of the c.45,000
products sold in the average American supermarket contain corn? Find
out more about corn’s domestication of the human race next week…
Serves: 4 as a starter or 2 for lunch For the garnish: Learn more about corn here…
Recipe: Corn and courgette soup.pdf
Time: 1 hour or less
4 cobs of sweet corn, husks and silky threads removed
2 litres (8½ cups) water
2 sprigs of thyme
2 stalks of parsley
a bay leaf
olive oil
1 medium onion, sliced thinly
1 small-medium green courgette, sliced
1 small-medium yellow courgette, sliced
salt
30g (2 tbsps) unsalted butter, at room temperature
½ tsp finely minced parsley leaves
½ tsp finely minced chives
good pinch of chilli flakes
few drops green Tabasco sauce (if you happen to have it)
½ tsp lime juice, or to taste
salt and pepper
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