For the last week I have been strolling around in skirts and sundresses and welcoming the warmer weather. Yesterday, the weather decided it doesn’t like the look of my winter white legs and brought in a cold chill. We’ve regressed back to August temperatures here in Brisbane so I thought it was the perfect opportunity to try out a soup recipe that I missed making in winter – creamy corn soup. It comes from Every Day Cooking, a book my mum gave me quite a few Christmases ago and one of my first recipe books.
This recipe uses lots of fresh vegetables and the corn gives it a lovely bright colour to lift your spirits when it’s grey outside.
Heat the olive oil in a large heavy-based saucepan and then add the carrots, potatoes, celery and onion. Cook it over medium heat, stirring frequently for about 8 minutes. Stir the garlic into the pan and cook it for another 2 minutes. I discovered something new yesterday when I was making this recipe – odourless garlic. I’m sure it has its uses but I can’t see the point of it personally. I picked it up at my local green grocer without properly reading the label. There’s a mistake I won’t make again. I suppose I could add it to my morning smoothies for some immune boosting.
Add the stock to the pot along with the corn. The recipe calls for 4 cups of stock but one lesson I’ve learned from recent failed soups is that there is usually too much liquid in the recipe. I also like it nice and thick so I used the same amount of stock powder as I would for 4 cups, but made only 2 1/2 litres of liquid. Bring the soup to the boil and then reduce to a simmer. Let it simmer away for about 15 minutes or until the potato is cooked. Season it with salt and pepper.
Pour it all into a blender or food processor and whiz it up until it’s nice and smooth.
The next step is to strain the soup into a clean saucepan. I think I would probably skip this step next time. There was a bit of wastage with the bits that didn’t go through the sieve and as there’s nothing stringy like spinach in it, I could live with the odd chunk.
Bring the pot to the boil then quickly remove it from the heat
Whisk the cream through the soup. I used light cream to reduce the calories.
Serve the soup sprinkled with parsley. The recipe made 4 generous serves that come to just over 300 calories per serve making it a Michelle Bridges friendly recipe for anyone doing the latest 12 week body transformation challenge. If you stretch it to 5 serves you could even fit a slice of toast into the calories. Enjoy!
Creamy corn soup recipe from Every Day Cooking
serves 4, 302 calories per serve
- 1 tbsp olive oil
- 1 onion, chopped
- 1 celery stalk, chopped
- 1 carrot, chopped
- 2 medium potatoes, peeled and diced
- 2 cloves garlic, crushed
- 4 corn cobs, kernels removed
- 1 L vegetable or chicken stock (I used 2 1/2 cups of chicken stock)
- 125 ml cream (I used low-fat cream)
- chopped parsley to serve
- salt and pepper to season
Heat the oil in a large heavy-based saucepan and then add the celery, potatoes, carrot and onion to the pan. Cook, stirring for 8 minutes then add the garlic and continue to cook for a few more minutes.
Add the corn kernels and stock to the pan and bring it to a boil. Reduce the pot to a simmer and leave it uncovered to cook for another 15 minutes or until the potato is cooked. Season it with salt and pepper.
Transfer it all to the blender or food processor and process the mixture until it is smooth.
Strain the soup into a clean saucepan and bring it to the boil. Remove it from the heat immediately and whisk in the cream.
Serve the soup piping hot and sprinkled with parsley.