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Velvety Corn Soup

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PREP TIME
10 min
COOKING TIME
25 min
TOTAL TIME
35 min
SERVINGS
4 servings
Soup
Velvety Corn Soup
Ingredients
  • 3 tablespoons olive oil
  • 2 cups canned whole kernel corn, drained
  • 3 medium shallots, minced
  • 3 1/4 cups vegetable broth
  • 3/4 cup heavy cream
  • 1 pinch cayenne pepper, or to taste
  • sea salt to taste
  • 1/8 teaspoon chili oil, or to taste
Instructions
1
Heat a generous amount of olive oil in a cooking vessel over an elevated heat setting. Sear corn and shallots in the hot oil until they become tender, taking around 5 minutes. Introduce vegetable broth and a splash of cream into the pot, then lower the heat to a low simmer. Allow the mixture to cook for 20 minutes.
2
Take a small portion of corn from the pot and set it aside on a plate.
3
Use an electric blender or immerse a blender in the soup to create a smooth consistency, then pass the mixture back into the pot through a fine-mesh sieve.
4
Add a pinch of heat to the soup with cayenne pepper and sprinkle it with sea salt. Reintroduce the set-aside corn kernels to the pot, stirring gently until warmed through.
5
Divide the soup into four individual portions and serve each bowl with a drizzle of spicy chili oil.