THE SMOKY KERNEL-SWELL

(Our Play on Roasted Corn and Chili Soup)

THE SMOKY KERNEL-SWELL

Ingredients: 500g Sweetcorn, 1 Red bell pepper (diced), 1 Onion (diced), 2 cloves Garlic, 50g Butter, 1 tsp Smoked paprika, 1 tsp Cumin, 0.5 tsp Chili flakes, 800ml Veg stock, 100ml Double cream...

Ingredients

  • 500g Sweetcorn
  • 1 Red bell pepper (diced)
  • 1 Onion (diced)
  • 2 cloves Garlic
  • 50g Butter
  • 1 tsp Smoked paprika
  • 1 tsp Cumin
  • 0.5 tsp Chili flakes
  • 800ml Veg stock
  • 100ml Double cream

Cooking Method

  1. The Scorch Fry corn and peppers in butter on max heat until charred and blackened; remove half for garnish.
  2. The Architect Sauté onion and garlic in the remaining butter until soft.
  3. The Bloom Add spices with a 30ml splash of stock; the steam will release the woody aromatics.
  4. The Swell Add remaining stock; simmer for 10 minutes. Blitz until silky, then stir in the cream.
  5. The Final Flourish Top with the reserved charred kernels and raw fresh coriander.

Cuisine: Mexican

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