Sweetcorn soup shot

By: David Ponté, Lizzy Barber & Jamie Barber
From: Cabana The Cookbook
Serves: 4-8
Photographer: Martin Poole

The Portuguese colonists couldn’t grow wheat in the tropical North East, so indigenous crops such as cassava and corn became a much-used substitute. Corn and cornmeal feature in many dishes from sweet desserts to savoury starters, such as this hearty soup.

Ingredients

Quantity	Ingredient
20g	butter
1	leek, roughly chopped, white part only
1	small onion, roughly chopped
1	celery stick, roughly chopped
200g	fresh or thawed frozen sweetcorn
1 heaped teaspoon	powdered vegetable bouillon
or 1	vegetable stock cube
	sea salt
	freshly ground black pepper
	creme fraiche, to serve (optional)
	Molho vinagrete, to serve (optional)
	flat-leaf parsley, finely chopped, to serve (optional)

Method

Melt the butter in a heavy-based pan and add the leek, onion and celery. Cook over a medium-low heat for 8–10 minutes, stirring occasionally, until softened. Add the sweetcorn and pour in enough boiling water to cover. Stir in the vegetable bouillon powder and bring to a simmer. Cook for another 10–15 minutes, until the vegetables are very soft and tender.
Carefully transfer the soup to a blender and purée until smooth. Return the soup to the pan and season well with salt and pepper. Serve immediately or leave to cool and store in the fridge.
Reheat the soup, if necessary, and serve in warmed bowls (or espresso cups, if serving as soup shots) with a little crème fraîche, molho vinagrete and a sprinking of chopped parsley, if you like.

Tags:: Cabana; Brasilian; Brazilian; Brasil; Brazil; Latin; South; American

Sweetcorn soup shot

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