One of our favorite soups? Corn Soup! Also known as traditional corn chowder in America . But we give it a nice Culy twist by garnishing it with truffle oil and popcorn.
For 4 persons:
- 1 tablespoon olive oil
- 1 shallot, peeled and finely chopped
- 500 grams of corn kernels
- 1 liter vegetable stock
- truffle oil
- loose corn kernels
Take a stockpot, heat the olive oil over medium heat until it is very hot. Add the chopped onion and cook until slightly browned, if not browning (about 3 to 4 minutes). Add the corn kernels and mix well with the onion. Then add the stock to cover the mixture in the pan. If the mixture is not completely covered, add some extra water.
Bring it to a boil and then lower the heat a bit. Cook for about 20 minutes, until the corn is hot through and through. Season with salt & pepper. Remove the pan from the heat and let the soup cool to room temperature.
If you’d like to keep the soup a bit coarser, it’s ready now. If you like a smooth soup, put the soup in a blender and blend until it has a smooth consistency.
You can serve the soup cold or warm. Serve the soup in nice bowls or glasses and garnish with truffle oil, popcorn, some loose corn kernels and coriander.
Source: Culy by culy.nl
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