Creamy corn soup with chorizo foam

29 July 2014 - 02:07 By Sunday Times Food Weekly
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Creamy corn soup with chorizo foam

Ingredients

  • Chorizo foam
  • 100g chorizo sausage, diced
  • 100ml milk
  • 60ml ( cup) fresh cream
  • Soup
  • 60ml ( cup) butter
  • 500ml (2 cups) yellow mielie kernels, fresh or frozen
  • 1 onion, chopped
  • 3 sprigs fresh thyme, leaves only
  • 1 litre vegetable stock
  • 250ml (1 cup) fresh cream
  • Pinch of grated nutmeg
  • Salt and white pepper

Method

For the foam, fry the chorizo in a non-stick pan until crispy. Add the milk and cream, heat through and set aside for 10 minutes to infuse. Strain, reserve the liquid and refrigerate. Heat the butter in a large pot and fry the mielies, onion and thyme until the onions are softened.

Add the stock and bring to the boil. Reduce heat and simmer for 20 minutes. Process with a blender and strain through a sieve. Return the soup to the pot, add the cream and nutmeg and bring to a simmer.

Season to taste. Using a milk frother, foam the chilled milk mixture. Serve the soup hot, topped with a spoonful of cold chorizo foam. Serves 4

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