Corn soup turns sweet very easily. What holds the balance is black pepper and a little onion, both of which push the sugar of the corn into the background. Leaving half the kernels whole matters too, or the soup becomes a sweet purée.
Ingredients
For the soup
For the top
Method
-
Fry the onion
Soften the onion in butter for 4 minutes.
-
Cook the potato
Add the potato and the hot water and boil for 12 minutes.
-
Add the corn
Add all of the corn and cook for 5 minutes.
-
Blend half
Ladle out half the soup, blend it and pour it back into the pan.
-
Add the milk
Add the milk, the salt and plenty of black pepper and heat for 5 minutes without boiling.
-
Serve
Ladle into bowls with cheese and parsley.
Tips
- Be generous with the black pepper; it is the only thing balancing the sweetness of the corn.
- Do not boil the milk or it will split. Add it close to the end.
- Drain and rinse tinned corn; the liquid it sits in gives the soup a metallic taste.
Nutrition
215
kcal
7 g
Protein
9 g
Fat
28 g
Carbs
9 g
Sugar
3 g
Fibre
Values are per serving and approximate.