Blackrock Recipes & kitchen supply
Sign in Cart 0

No. 0067 American Free recipe

Velvety Sweet Corn Soup with Rye Croutons

Fresh corn cobs are simmered into a quick stock, then blended with potato and kernels into a pale, velvety soup that tastes purely of late summer. Toasted rye croutons, a few whole kernels, chopped parsley and a pinch of chili flakes add crunch, sweetness and a little heat. Serve it warm with a crisp white wine.

4.1 from 646 cooks

Creamy pale corn soup topped with rye croutons, corn kernels, parsley and chili flakes
Photo: Max Griss on Pexels
Prep
20 min
Cook
35 min
Total
55 min
Serves
4
Level
Easy
Jump to method

Method 6 steps

  1. Simmer the corn cobs in the water for 15 minutes to make a quick sweet stock, then discard the cobs.

  2. Melt the butter in a pot over medium heat and cook the onion for 5 minutes, then add the potato, all but 1/2 cup of the kernels and 4 cups of the corn stock.

  3. Simmer 15 minutes until the potato is soft, then blend until completely smooth and strain for an extra silky finish.

  4. Stir in the milk, season with salt and white pepper and keep warm.

  5. Fry the rye cubes in the olive oil for 5 minutes until crisp, and saute the reserved kernels in the same pan for 2 minutes.

  6. Ladle into wide bowls and top with croutons, kernels, parsley and a sprinkle of chili flakes.

Tap a step to mark it done.

From the Soups & Stews kitchen

Around the pass

Wooden spoon lifting peas, corn and diced carrots from a simmering vegetable soup pot
01 Wooden spoon lifting peas, corn and diced carrots from a simmering vegetable soup pot
Dry red lentils scattered across a deep blue plate on a bright yellow background
02 Dry red lentils scattered across a deep blue plate on a bright yellow background
Three enamel cups of assorted soups with herb garnish beside a dish of lime wedges
03 Three enamel cups of assorted soups with herb garnish beside a dish of lime wedges

Cook next

More from Soups & Stews

The whole kitchen