SPICY CORN SOUP
This week, we're introducing you to a very simple and tasty winter recipe: Spicy Corn Soup by Caroline Petit.
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The simpler the recipe, the more important it is to choose good products. Our advice: select fresh, good quality food. Raw corn on the cob will never taste as good as kernels in a can. Choose quality for really tasty dishes.
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This spicy recipe will warm you up on those last few cold winter evenings before spring rolls around.
The ingredients you need for 6 people:
> 4 fresh corn cobs (do not use vacuum-packed cobs)
> 2 cartons of coconut milk
> 1 stick of lemongrass
> 1 piece of fresh ginger (the equivalent of one inch)
> 1 large green chilli
> 3 small fresh bird chillies
> 1 stock cube
> Smoked paprika
> Olive oil
> A bunch of coriander
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The essentials for this recipe:
> A Matriochk Medium Salad Bowl
for your presentation
> Soup Plates for your tasting
Get cooking!
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Start by preparing the stock: pour 3/4 litre of water into a saucepan. Roughly chop the lemongrass and the piece of ginger and add them to the pan. Add the stock cube and heat over a low heat.
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Next, cut the corn off the cob: cut off the head of the cob and remove the leaves and threads. Place the cob upright on your cutting board, with the head on the board. Then cut the corn kernels off all around the cob in the direction of the height. Keep the stalks of the cobs and reserve the corn kernels in a separate bowl.
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Spice up your broth: cut off half of the large green chilli, then make a few large pieces. Add them to the broth, along with the corn stalks.
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Prepare the corn for cooking: chop the garlic and shallot, and cut up small pieces of ginger. Pour the mixture into a saucepan with a little olive oil. Cook over a low heat until the mixture becomes translucent. Add the corn but leave some kernels aside for presentation.
Remove the corn stalks from the broth, and pour the broth into the corn pot. Leave to cook for 10 minutes.
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Prepare your chilli oil: cut up the bird peppers and pour them into a small espresso cup. Add 4 tablespoons of olive oil, the smoked paprika, and let it sit.
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Blend the soup: remove the lemongrass sticks and a few pieces of chilli if you think the soup is too hot. Add the coconut milk. Leave to cook for 10 minutes on a low heat. Then blend the soup with an immersion blender. The result should not be completely liquid.
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For the presentation: cut a few very thin slices of green chilli and small quarters of lime.
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For presentation, use a beautiful container. At Three Seven Paris we believe that we eat with our eyes. Any dish will be sublimated if it is well presented, in a beautiful dish. We used a Matryoshka Medium Salad Bowl to present the soup for 6 people. For tasting, we recommend our Soup Plates. Very generous, they are ideal for a soup.
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Add the small corn kernels that you had set aside and the juice of a quarter of a lime.
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Then add the thin slices of chilli and the coriander. Add a few drops of your chilli oil.
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You're in for a treat!
