Cream-corn soup with crunchy kernels
Enjoy the sweet, velvety richness of this sweetcorn cream soup. Garnished with crunchy roasted kernels and a swirl of salted whipped cream, it is a-maize-ingly satisfying.
Ingredients
Roasted seeds:
Whipped cream:
Preparation
Step 1
80 g onion – 30 g butter – 200 g frozen or tinned sweetcorn – ½ tsp cumin – ½ tsp oregano – ½ tsp dried garlic – ½ tsp dried ginger – 80 ml Kikkoman Naturally Brewed Soy Sauce – 400 ml vegetable/meat stock – 200 ml coconut milk
Chop the onion and fry in butter until golden brown for about 5 minutes. Then add the sweetcorn and spices and fry for approx. 1 minute. Add the Kikkoman Soy Sauce, stock and coconut milk and let it simmer for about 30 minutes. Then blend until smooth.
Step 2
10 g sunflower seeds – 10 g pumpkin seeds – 5 g chia seeds
Roast the seeds in a pan for about 5 minutes, stirring frequently until brown.
Step 3
100 ml double cream (from the fridge) – 1 tsp smoked sweet paprika powder – 15 ml Kikkoman Naturally Brewed Soy Sauce
Whip the cold cream until it has the right consistency (i.e. until it becomes stiff and doesn't change position when the bowl is turned upside down), then season with smoked paprika powder and Kikkoman Soy Sauce.
Pour the mixture from step 1 into two bowls, add 1 portion of whipping cream to each and decorate with the roasted seeds.
Tip:
You can add diced chicken breast (when frying the onion) or tofu (at the end of the cooking process) to the soup.
Recipe-ID: 1363
Recipe as PDF
Download PDFThank you for your feedback!
Let us know what you think
Click on the number of stars you want to give: the more the better!
80 g onion – 30 g butter – 200 g frozen or tinned sweetcorn – ½ tsp cumin – ½ tsp oregano – ½ tsp dried garlic – ½ tsp dried ginger – 80 ml Kikkoman Naturally Brewed Soy Sauce – 400 ml vegetable/meat stock – 200 ml coconut milk
Chop the onion and fry in butter until golden brown for about 5 minutes. Then add the sweetcorn and spices and fry for approx. 1 minute. Add the Kikkoman Soy Sauce, stock and coconut milk and let it simmer for about 30 minutes. Then blend until smooth.
10 g sunflower seeds – 10 g pumpkin seeds – 5 g chia seeds
Roast the seeds in a pan for about 5 minutes, stirring frequently until brown.
100 ml double cream (from the fridge) – 1 tsp smoked sweet paprika powder – 15 ml Kikkoman Naturally Brewed Soy Sauce
Whip the cold cream until it has the right consistency (i.e. until it becomes stiff and doesn't change position when the bowl is turned upside down), then season with smoked paprika powder and Kikkoman Soy Sauce.
Pour the mixture from step 1 into two bowls, add 1 portion of whipping cream to each and decorate with the roasted seeds.
Discover more
