The sweetcorn are doing really well this year. I planted more than I would normally do (in fact I seemed to do that with just about everything this year).
They are ripening well and we are getting more than one cob per plant.
Well, there comes a time when even corn on the cob (with butter and salt) begins to pall and you’ve just about filled the freezer with sweetcorn kernels, so you wonder “is there anything else?”
Here is a lovely soup recipe which has the benefit that it also uses up some of the courgette surplus. Makes enough for about four people.
- Olive Oil and Butter for frying;
- 1x Medium sized Onion finely chopped;
- 2x Medium Courgettes chopped into small cubes;
- Sweetcorn kernels from 2 cobs;
- 800ml stock;
- Double Cream
Fry the onion in the olive oil for a couple of minutes until soft but not browned.
Add the butter and cook until it foams, then add the courgette and sweetcorn. Fry gently for another three or four minutes.
Add the stock and simmer gently for about 10 minutes or until the vegetables are tender.
Whizz the soup until as smooth as you like it. At this point you can freeze some if you want.
To serve, stir in enough double cream to make it rich.