Sweetcorn soup, lime & chilli popcorn.

Sweetcorn soup, lime & chilli popcorn.

  • Servings: 5/7
  • Difficulty: easy
  • Print



  • 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
  • Garnish

  • 30 kernels of popcorn
  • 100ml of cream fraiche
  • 1 lime
  • pinch of chilli powder
  • pinch of salt
  • 7 slices of forrcaccia bread


  1. Start by adding the oil and butter
  2. Once butter is foaming add the onion, garlic & leek
  3. Sweat on a medium heat for 8/10 minutes
  4. Then add in your sweetcorn and turn up to a high heat
  5. You want to release the natural sugars and caramelize the corn
  6. When caramelized add the veg stock and simmer on a low heat for 10 mins
  7. Transfer into a food processor or thermomix if you have one
  8. Blend till smooth and pass through a fine sieve
  9. To finish the soup and the milk and season to taste,
  10. bring back up to a gentle simmer.
  11. Then serve
  12. Garnish

  13. Slice the focaccia bread into long thin croutes
  14. Drizzle with oil and bake at 180 for 5-6 minuets
  15. whisk the creme fraiche, lime and salt till thick and add to piping bag
  16. Toss the popcorn in the chilli powder
  17. Building the croutes

  18. Lay the toasted focaccia bread down flat and pipe 5 small blobs of creme fraiche
  19. place popcorn in between the creme fraiche
  20. sprinkle with fresh chives
  21. serve on the side of the soup bowl.

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