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Corn soup with Thai basil
Serves: 4 Prep Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5 ( 1 voted )
Ingredients
- 2 fresh corn on the cob
- 1 shallot
- 25 g butter
- 250 ml cream
- 1 bunch Thai basil
- freshly ground black pepper and salt
Instructions
- Remove leaves from the corn cobs and cut the cobs into 3 pieces with a sharp knife. Cut off the corn kernels and set aside.
- Peel the shallot and chop finely. Melt the butter in a saucepan and sauté the shallot until translucent. Add the corn cobs and a pinch of salt and fry lightly.
- Add about 2 litres of water, salt and simmer over medium heat for 30 minutes. Then allow to cool in the pot, then strain the corn stock through a sieve.
- Pour the corn stock back into the pot and add the corn kernels. Cook over a medium heat until the corn kernels are soft.
- Add the cream and finely purée the soup. Add 3⁄4 of the basil to the soup and chill in the fridge for at least 1 hour, preferably overnight.
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