Smart Corn Cream Soup with Serrano Chips, Roasted Pine Nuts and Goat Cheese
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Cook Time | 25 mins |
| Total Time | 1 hr 5 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 fresh goat cheeses, e.g. Picandou, 0 g each
- 3 sprigs rosemary
- 4 corn on the cob, seasonally either fresh or pre-cooked
- 2 onion (s), white, size: M
- 3 cloves garlic
- 200 g mushrooms, brown
- 30 g butter
- 1 liter chicken broth, preferably homemade
- 150 ml cream
- 4 slices ham (Serrano-)
- 6 basil leaves
- 40 g pine nuts
- some sea salt
- some pepper, fresh from the mill
- some chilli flakes
- some nutmeg
Print Recipe
Pin Recipe Instructions
- Take the goat cheese out of the refrigerator so that it can reach room temperature. Then finely cut the rosemary needles with kitchen scissors and set aside.
- Remove leaves and any threads from the corn on the cob (if fresh). This step is not necessary with pre-cooked corn on the cob, which is available in stores at any time.
- Then place the whole flask upright on the work surface and scrape off all the pips with a very sharp knife close to the flask. Always work from top to bottom. Please do not throw away the scraped cobs - they add flavor to our soup. Then cut the freely scraped cobs into manageable pieces. Either with a very sharp knife or with brute force: Simply break it into two or three pieces! The process itself does not affect the taste.
- Then peel the onions and the garlic, dice both finely, clean the mushrooms (never under running water, but roughly - but thoroughly - with a dry brush!). Then also roughly dice the mushrooms.
- Heat a very large saucepan over medium to high heat, add butter and heat. Add the chopped rosemary needles, mushrooms, onions, garlic, corn kernels and the corn cobs, cut into large pieces, and sauté. Steam the whole thing for around 20 minutes on medium heat. Stir again and again and steadily. It is irrelevant whether fresh or pre-cooked corn on the cob was used. Add the stock and cream and simmer for another five minutes over a moderate heat.
- Then fish out the piston pieces and strain the rest through a very fine sieve into a second pot. Squeeze out leftovers with a ladle. Finely season the resulting brew with chilli, nutmeg, salt and pepper. A slight sharpness is definitely desired.
- At the same time as you taste it, fry the Serrano ham with a little clarified butter and over a moderate heat until crispy in a first pan. In a second (coated) pan, roast the pine nuts until golden yellow without fat. Foam the soup again with the hand blender.
- Put the goat cheese in the soup bowl, pour on the (foamed) soup and serve garnished with serrano chips and golden yellow pine nuts.
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