Sweetcorn soup, lime & chilli popcorn.
Ingredients
- 2 Sliced white onions
- 2 Crushed garlic cloves
- 1/2 sliced leek (white part)
- 1kg )of defrosted sweetcorn kernels
- 1.5 liters of vegetable stock
- 50/100ml of whole milk
- 125g of butter
- 2 tbsp pomace oil
- 1g of salt
- 1 pinch of white pepper
- 30 kernels of popcorn
- 100ml of cream fraiche
- 1 lime
- pinch of chilli powder
- pinch of salt
- 7 slices of forrcaccia bread
Soup
Garnish
Directions
- Start by adding the oil and butter
- Once butter is foaming add the onion, garlic & leek
- Sweat on a medium heat for 8/10 minutes
- Then add in your sweetcorn and turn up to a high heat
- You want to release the natural sugars and caramelize the corn
- When caramelized add the veg stock and simmer on a low heat for 10 mins
- Transfer into a food processor or thermomix if you have one
- Blend till smooth and pass through a fine sieve
- To finish the soup and the milk and season to taste, bring back up to a gentle simmer.
- Then serve
- Slice the focaccia bread into long thin croutes
- Drizzle with oil and bake at 180 for 5-6 minuets
- whisk the creme fraiche, lime and salt till thick and add to piping bag
- Toss the popcorn in the chilli powder
- Lay the toasted focaccia bread down flat and pipe 5 small blobs of creme fraiche
- place popcorn in between the creme fraiche
- sprinkle with fresh chives
- serve on the side of the soup bowl.
Garnish
Building the croutes
Simon Edwards 