Sweetcorn and Basil Soup
Late summer is high season for both sweetcorn and basil. This recipe is unique in that we use the stripped corn cobs to make an authentic corn stock. It gives a deep corn flavour to the soup. This homegrown South African soup improves with standing and is best made the day before.
YOU WILL NEED
- 4 fresh sweetcorn cobs
- 1 ½ litres (6 cups) cold water
- 2 T (30 ml) Ina Paarman’s Vegetable or Chicken Flavour* Stock Powder
- 3 T (45 ml) butter
- 1 onion, finely chopped
- Ina Paarman’s Green Onion Seasoning
- 1 ½ T (22ml) Ina Paarman’s White Sauce Powder
- ½ cup (125 ml) fresh cream
- Ina Paarman’s Chilli & Garlic Seasoning
- 3 T (45 ml) Ina Paarman’s Basil Pesto
- 1 chilli, finely sliced
Cut the corn kernels from the cobs and reserve. Break the stripped cobs in half and add to cold water. Slowly bring to the boil and add Stock Powder. Cover with a lid and simmer slowly for 30 minutes. Remove the cobs with a slotted spoon and discard.
In a fry pan, sauté the onion, seasoned with Green Onion Seasoning, in the butter. When soft, add reserved corn kernels. Cook slowly while stirring for about 3 minutes. Stir through White Sauce Powder. Add sauteéd vegetables to the corn stock in the saucepan and simmer for 15 -20 minutes. Add cream. Liquidise the soup with a hand held blender. Add Chili & Garlic Seasoning to taste.
Serve in soup bowls and garnish with a swirl of Basil Pesto and finely sliced chilli.
*Our Ina Paarman Stock Powder is meat free and suitable for vegetarians.