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Creamy sweetcorn soup garnished with fresh parsley, served in a white bowl.
Sweetcorn soup, enriched with fresh herbs and cream, served in a bowl.

Creamy sweetcorn soup

Author: Flavelo
Recipes Soups
The natural sweetness and starch content of corn make this soup thick and creamy without needing flour thickeners. The emulsion of cream smooths the texture into velvet.
🕒 Prep Time 10 mins
🍳 Cook Time 15 mins
⌛ Total Time 25 mins
🍽️ Servings 5 servings
🔥 Calories 280 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Stick blender
  • Sieve (if you like it very smooth)

Allergen Information

⚠️ Milk
⚠️ Celery

Instructions

1 ✓

Sauté the onion in the butter, but do not brown it.

Tip: If it browns, it discolours the yellow soup.
2 ✓

Add the sweetcorn and stock, cook until soft (approx. 10 minutes).

Tip: The corn starch cooks into the liquid, thickening it.
3 ✓

Blend until smooth, then add the cream and warm through.

Tip: After blending, you can sieve it if you don't like corn skins.
4 ✓

Season with salt and white pepper.

Tip: White pepper has a milder flavour and doesn't show black specks in the soup.

Recipe FAQ

Why did the cream curdle?
If you pour it into hot, acidic soup. There's no acid here, but tempering (ladling a little hot soup into the cream first) always helps.

Ingredients

  • 400 g Sweetcorn (kernels, tinned or frozen)
  • 30 g Butter
  • 1 whole Onion
  • 1 clove Garlic
  • 200 ml Single cream or Cooking cream
  • 750 ml Vegetable stock
  • 5 g Salt
  • 1 g White pepper
  • 1 bunch Fresh parsley