Allergens in Sweet Corn Soup: none of the ten listed below.
Ingredients
Quantities for 4.
- 400g kernels, fresh or frozen Corn300g blended, 100g left whole
- 3 tbsp Cornflour
- 1 small, finely diced Carrot
- 6, finely diced French Beans
- 3, whites and greens separated Spring Onion
- 1 tsp, grated Ginger
- 3 cloves, finely chopped Garlic
- 1 tsp White Pepperwhite, not black. It is the whole character of the soup
- 1 tsp Vinegar
- 1 tsp Sugar
- 1 tbsp Neutral Oil
- to taste Salt
- 1.2 litres Water
Cookware
stovetop, blender
Checked against the ingredient list for ten allergens: milk, egg, fish, crustaceans, tree nuts, peanuts, sesame, mustard, soy and gluten. Brands vary, so read the label on anything new to you.
Before you start
- Blend 300g of the corn with 200ml water to a coarse cream and leave the remaining 100g whole. That split is what gives the soup body and bite at once.
- Dice the carrot and beans small enough to ride on a soup spoon, about 5mm.
- If using frozen corn, thaw it first so it does not drop the temperature of the pan.
Method
- Blend 300g corn with 200ml water to a coarse, milky puree. Do not strain it; the pulp is the thickener.
- Heat the oil in a deep pan, add the garlic, ginger and spring onion whites and cook 40 seconds without letting them brown.Keep this pale. Browned garlic makes the soup taste like manchow instead of sweet corn.
- Add the carrot and beans and stir 2 minutes.
- Pour in 1 litre of water with the blended corn and the whole kernels. Bring to a boil.
- Add the white pepper, sugar and 1 tsp salt, and simmer 8 minutes until the vegetables are tender and the raw corn smell is gone.
- Slake the cornflour in 80ml cold water and stir it in. Simmer 2 minutes more until the soup coats the back of a spoon.Sweet corn soup should be silky, not gluey. If it stands up on its own, thin it with hot water.
- Stir in the vinegar off the heat and check the salt.
- Scatter the spring onion greens and serve hot, with chilli vinegar and soy on the table for those who want them.
Storage
Keeps 3 days refrigerated. It thickens considerably in the fridge; reheat gently with 100ml hot water and stir until smooth again.
Nutrition Good estimate
One serving of Sweet Corn Soup (452 g) is about 205 calories, or 46 calories per 100 g.
Low protein: 5 g a serving, 11% of the calories
| Per serving452 g | Per 100 g | |
|---|---|---|
| Calories | 205 kcal | 46 kcal |
| Protein | 5.4 g | 1 g |
| Carbohydrate | 39.5 g | 9 g |
| of which sugars | 10.9 g | 2 g |
| Fibre | 5.4 g | 1 g |
| Fat | 5.0 g | 1 g |
| of which saturated | 0.7 g | 0 g |
| of which unsaturated | 4.0 g | 1 g |
Estimated from raw ingredients using USDA FoodData Central.
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Times, yields, allergens and nutrition are guidance. Use your own judgement on doneness and on storing. More in About.