Sweetcorn soup

Sweetcorn soup

Leiths How to Cook
Peter Cassidy


Quantity Ingredient
9 corn cobs
3 banana shallots
small handful chives
100g butter
6 slices pancetta or smoked streaky bacon
900ml Chicken and veal stock
or 900ml Vegetable stock
300ml double cream
ground white pepper


  1. Cut the sweetcorn kernels from the cobs, removing as much of the kernel as possible. Halve, peel and finely slice the shallots. Finely chop the chives and reserve for serving.
  2. Heat the butter in a medium saucepan over a low heat and add the shallots. Cover with a damp cartouche and lid, and sweat until soft and translucent, about 10–15 minutes.
  3. Meanwhile, heat the grill to its highest setting. Derind the pancetta slices and place on a lipped baking sheet. Grill until the fat is rendered and the pancetta is crisp. Set aside to cool, then crumble into small pieces and reserve for serving.
  4. Remove the lid and cartouche from the shallots, add the corn kernels and cook over a low to medium heat for 10 minutes; do not let the shallots or corn brown.
  5. Add the stock, season with a little salt and white pepper and simmer for 10 minutes until the corn is tender. Add half the cream and simmer for a further 5 minutes. Remove from the heat and set aside to cool a little.
  6. Blitz the mixture in a blender until completely smooth, about 5 minutes, then pass through a fine sieve into a clean saucepan. Reheat gently, then taste and adjust the seasoning. Check the consistency; it should be that of single cream, so add a little of the remaining cream if necessary.
  7. To serve, divide the soup between 4 bowls, swirl a little cream in the middle and sprinkle some crisp pancetta and chives on top.


  • Sweetcorn purée: Omit the pancetta and chives and make the soup using just 300 ml stock and 100 ml cream, to create a thicker purée. This is delicious as an accompaniment to chicken or fish.
Leiths School of food and wine
cookery course
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