Cream corn soup with chorizo foam

18 July 2016 - 10:38

By Sunday Times Food Weekly

Cream corn soup with chorizo foam Chorizo foam:100g chorizo sausage, diced100ml milk60ml ( cup) fresh creamSoup:60ml ( cup) butter500ml (2 cups) yellow mielie kernels, fresh or frozen1 onion, chopped3 sprigs fresh thyme, leaves only1 litre vegetable stock250ml (1 cup) fresh creamPinch of grated nutmegSalt and white pepperFor the foam fry the chorizo in a non-stick pan till crispy.

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