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. 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 till 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. Using a milk frother, foam the chilled chorizo milk mixture. Serve the soup hot, topped with a spoonful of cold foam. Serves four...