Vegan or Richness, whichever you prefer.
This is very simple and so tasty corn soup. If you prefer a vegan corn soup, just use almond milk or black rice milk for the ingredient, like I do all the time. If you prefer the richer finish, use some milk. You can even pour a bit of single cream as a garnish.
- 4 fresh sweet corns
- 1 onion
- water to just cover the kernels, cobs and cooked onion
- almond milk or brown rice milk or milk 200 ml
- rapeseed oil to fly the onion (1 tablespoon or bit more)
- cardamon pods or cardamon powder for topping
- salt for seasoning
- rye bread or cornbread to serve with the soup
- large sauce pan
- grinder for cardamon seeds
- sugar sieve for the garnish
- Slice the onion thinly.
- Cut sweet corn into half (be careful). Stand the cob stalk on a chopping board and slice off the kernels. ★The cores are for making nice stock, so don’t throw away!
- Grind the cardamom pods and take out the hulls.
- Heat the rapeseed oil in a large saucepan. Sauté the onion until they turn transparent. Add both the corn kernels and the cores and fry 1 minute. Add some water to just cover the kernels, cobs and cooked onion. Increase the heat to bring to a boil, then reduce the heat and simmer for 15 minutes.
- Take out the cores and purée the rest of the soup well and sieve them, This makes a quite thick and very smooth soup base.
- Return the puréed and sieved soup base to pan and add 200cc of almond milk and warm up to just before boiling..
- Season to taste with salt.
- Garnish with a sprinkle of ground cardamom. ★How to stenstil the ground caldamon seeds: Make a heart shape hole on a card (about postcard thickness). Lay the card very close to the poured soup bowl. Sieve the ground cardamon with the sugar sieve.
- Serve with rye bread or cornbread.