Soups are in most cases underestimated in my opinion, they are a part of almost every winter meal but they tend to have a clear role at the dinner table, as a starter dish or as an opening course, in most cases never the main dish.
There are soups which are a full satisfying meal, such as the Tuscan bread soup or the Hungarian Goulash which will send you straight for a nap, these kind of soups are the center of our meal, the ultimate winter comfort food.
Summer and spring soups such as the strawberry soup or the roasted tomato soup are much lighter and may function as a perfect starter or aperitif, being a perfect appetite opener.
The Mexican corn soup (hint, it’s not really Mexican…) is a full satisfying meal as well, a cool mid-week winter dinner with a restaurant style quality on one hand and a homey comforting food on the other.
The corn soup is made out of fresh corn, we cook it with the cobes for extra flavor, in this soup you can use pre-cooked corn (from fresh corn of course) or fresh uncooked corn, but in any case, try to avoid the canned industrial corn, it tastes totally different and will add a metallic flavor to the soup.
Liquids are replaced with chicken stock, it’s not a must, you can use water as well but the stock really adds to the umami flavor of the soup.
I like to grind the soup with a food processor, however in most cases don’t screen the little bits of corn. If you want a restaurant style soup, use a fine mesh to strain the little bits of corn, ending up with a smooth liquid. personally, I like my soup to have different textures, this gives the corn soup a country side look and feel.
Lastly why Mexican? Well it has all the Mexican fundamental elements, corn, coriander and tortilla (I would add black beans but like I said, this is a quick dinner…).
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starting the soup
Place the butter and sage in a big saucepan, wait for the butter to melt completely and add the red onion, 2/3 of the corn kernels and potatoes. Sauté the vegetables for 5 minutes, add the corn cobs, chicken stock, garlic and coriander seeds, cook for 10 more minutes.
Finishing the soup
Discard the corn cobs and transfer the soup into a blender or food processor, pulse into a smooth paste (you might need to do it in batches).
Return the soup into the saucepan, pour in the white wine, add the remaining 1/3 corn kernels and cook for another 5 minutes.
Reduce heat to medium-low, pour the cream season with salt and cook for another 10 minutes.
working on the soup's additions
While the soup is cooking, preheat your oven to 150c/330F. Tear the tortillas by hand into random shapes, sprinkle with sunflower oil and spread the grated cheese on top, place in the oven for a few minutes until golden crispy, set aside to cool.
Slice the avocado and olives and tear the parsley by hand.
assembling the soup
In a medium bowl, pour in the hot soup, place the a few pieces of avocado, a teaspoon of olives and 2-3 tortillas. sprinkle with olive oil and serve immediately.
Yaron has been cooking since he was 15 years old and only on his early 20's started to work professionally in restaurants, specializing in French, Italian and Japanese cuisines. After owning a few restaurants, the focus became more of the online culinary aspects of this fascinating profession.
when not cooking, or talking about food (most of the time), Yaron practice Yoga and the morning routine has to include Yoga practice.
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