Sweet Corn Broth Recipe
Gluten Free Recipe
This is a beautifully light Sweet Corn Broth with a delicate flavor. Can be eaten warm or at room temperature. If you want a heartier, chunky soup, use a Hand Held Blender to blend only half the soup, then leave it unsieved. This recipe is gluten and dairy free.
1/2 cup cannellini beans, soaked in cold water overnight
4 corn cobs
1 onion, chopped
1 fresh red chili, seeded, chopped
2 cloves garlic, chopped
1 potato, chopped
6 cups vegetable or chicken stock
1/4 cup pitted black olives, finely chopped
Coriander to serve
1/4 cup olive oil
2 tablespoons fresh chives
For Chive Oil, combine oil and chives and blend with a small hand-held blender. Stand for 1 hour for flavors to develop.
Cook drained cannellini beans in simmering water for about 45 minutes or until soft.
Remove kernels from corn. Heat 1 tablespoon oil in a saucepan and cook onion over low heat until soft. Add corn, cannellini beans, chilli, garlic and potato and stir over medium heat for 1 minute. Add stock, season to taste and bring to the boil, then simmer over low heat for about 30 minutes or until corn and potato are very soft. Cool slightly, transfer soup to a food processor in batches, process until smooth, then sieve.
Reheat soup, check seasoning and serve in warm bowls topped with a drizzle of Chive Oil and a spoonful of minced olives. Serve hot or cold with corn bread.
Makes 58 fluid ounces half blended soup or 43 fluid ounces blended and sieved soup. Soup and chive oil can be prepared a day ahead.
Recipe makes 4 servings