Sweetcorn Soup with Crème Fleurette

Name: Sweetcorn Soup with Crème Fleurette
Ingredients: 125 g (4½ oz ) unsalted butter; 2 large white onions, finely chopped; 1 large leek, finely chopped (I like to include some of the green top); 2 celery sticks, finely chopped; 6–8 fresh corn cobs, kernels removed; 6–8 fresh corn cobs, kernels removed; 2 litres (3½ pints ) boiling water, or half stock/half water, if preferred; Coarse sea salt and Freshly ground black pepper; Coarse sea salt and Freshly ground black pepper; Crème fleurette or crème fraîche, drained to remove some of the ‘watery’ residue; Crème fleurette or crème fraîche, drained to remove some of the ‘watery’ residue; Cornbread, sliced or cubed

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

Cheese

By Patricia Michelson

Published 2010

About

As soon as we see the early autumn sweetcorn appear in our local farmer’s market this soup appears on the menu in La Fromagerie. The corn ears fold back to expose plump kernels that when squeezed between your fingers ooze out their milky sweetness. The sweetness of this soup is absolutely from the corn and no other sugar is added.

Ingredients

125 g (4½ oz ) unsalted butter
2 large white onions, finely chopped

Soup
Vegetarian
Autumn

Method

In a large, heavy-based saucepan, melt the butter until foaming, then sauté the onions, leek and celery for 10 minutes or until softened and just turning golden. Season with a little salt. Mix the corn kernels into the softened vegetables, then cook for 2–3 minutes.
Add the water/stock to cover the vegetables completely, then bring to the boil. Turn down the he