Brown Butter Corn Soup
This silken soup is made with frozen sweet corn and flavored with nutty browned butter. Creamy and satisfying, it is perfect for cold, overcast evenings.
In warmer months, this recipe can be made with fresh summer corn and served chilled with a dollop of Greek yogurt or creme fraiche.
Recipe
Brown Butter Corn Soup
(Serves 4)
Ingredients
3 tbsp salted butter
1 medium-sized onion, finely diced
3 garlic cloves, finely chopped
2 cups fresh/frozen sweet corn kernels
1 medium sized potato, peeled and finely cubed
2 cups vegetable broth (can be substituted with vegetable 2 bouillon cubes + 2 cups water)
1 tsp garlic powder (optional)
Salt and pepper to taste
2 tbsp single cream or 1/4 cup milk
Browned butter, roasted sweet corn and chives to garnish
Method
Brown the butter - In a heavy based pan or Dutch oven, melt the butter over medium heat. It will start to froth, keep stirring until it darkens in color, the milk solids separate and it gives out a nutty aroma. Remove one tablespoon of the browned butter and reserve for later.
To the rest of the butter, add the onion and garlic. Fry until the onion turns translucent. Add the frozen corn kernels and cubed potato. Stir-fry for 5-7 minutes. Add the vegetable broth and garlic powder. Season to taste with salt and pepper. Bring the mixture to a rolling boil. Then turn down the heat, cover and cook for 15-20 minutes or until the vegetables are soft. Alternately, you can pressure cook the mixture for about 10-12 minutes.
Remove from heat and let the soup cool to room temperature. Purée it in a high powered blender until completely smooth. Use a mesh strainer to strain the soup (if your blender is not powerful enough, repeat this process for an extra silky consistency).
Return the puréed soup to the pan. Add the cream or milk and bring to a gentle simmer over low heat. Taste and adjust the seasoning as needed, then turn off the heat.
Ladle the soup into bowls and serve hot topped with some roasted corn kernels, chopped chives and a drizzle of the reserved browned butter (you may need to melt it again if it has congealed).
