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Clover corn soup with maize croutons

Clover Fresh milk corn soup with maize croutons

Clover Fresh milk corn soup with maize croutons

Recipe by Carla Kleinsmit

For the soup
2T butter
1T oil
1 tin Corn kernels
1 Leek, chopped
2 cloves garlic, minced  
250ml vegetable/chicken stock
300ml Clover Fresh Milk
1 cup Clover cream
¼ t smoked paprika
1 onion, chopped
2t mild curry powder
Salt and pepper

For the maize-meal croutons
200g maize meal
2 cups of water
1 cup basil leaves
3T olive oil

Method
For the croutons
In a pot, over medium heat boil the maize meal in the water until thick 15-20min.
Season and remove it from the heat.
Stir in the basil leaves and spread onto a lined baking tray – refrigerate until set.
Once set, remove the porridge from the fridge and cut into little cubes (roughly 1cm big)
Scatter onto a baking tray lined with baking paper, drizzle some oil over and place in a preheated oven (220˚C), bake until they become crisp. For the corn soup

Sauté off the onion in the butter and oil until translucent
Add the garlic and leeks and sauté
Add  the smoked paprika and curry powder, cook, until it’s fragrant
Add the corn, stir and then add the stock and milk, turn down the heat and let it simmer for 10 min.
If you want a chunky soup, at this stage add the cream, if you want a smooth soup, first take an immersion blender and blend it smooth before adding the cream.  Simmer for another 10 minutes or until the soup has thickened.
Serve the soup, garnish with some extra corn kernels, micro greens and dust with smoked paprika.

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