Sweetcorn Soup with Girolles and Tarragon

Name: Sweetcorn Soup with Girolles and Tarragon
Yield: Serves 4
Cuisine: British
Ingredients: 50 g girolles or other wild mushrooms per person; 50 g girolles or other wild mushrooms per person; 8 whole sweetcorn cobs, stripped of the corn; salt and pepper; salt and pepper; 2 bay leaves; water or chicken stock; water or chicken stock; 1 garlic bulb, cut in half; 8 whole sweetcorn cobs, stripped of the corn; 2 onions, peeled and roughly chopped; ½ head of celery, roughly chopped; 50 g unsalted butter; olive oil; 3 sprigs of fresh tarragon, leaves and stalks separated

Preparation info

Serves
4

Difficulty
Easy

Appears in

Cooks Country

By Matt Tebbutt

Published 2008

About

This soup is nearly always on my menu throughout September, both girolles and sweetcorn being great seasonal partners. Sautéed together, they make an excellent accompaniment to a very good piece of fish, such as turbot.

Ingredients

2 onions, peeled and roughly chopped
½ head of celery, roughly chopped
50 g

Europe
United Kingdom
Side dish
Vegetarian
Soup
Autumn
September
October
Gluten-free

Method

In a frying pan, fry off the onions and celery in the butter and 1 tbsp or so of olive oil until soft. Add the tarragon stalks for flavour plus the bay leaves. Season.

Throw in the corn and garlic, barely cover with water or chicken stock and simmer for 20–40 minutes until the corn is well c