RECIPE: Corn Potage (Japanese Corn Soup)

Over the weekend I hosted a bridal shower for my dear friend Virginia (Congrats!) and she specifically requested to have corn soup on the menu! I choose to make my favourite recipe, adapted from Jane Lawson’s Yoshoku – Japanese food western style with slight modifications (added chicken stock, omitted sesame oil). This is very easy to make; it’s great as a starter or a meal on its own, Enjoy (OO).

Ingredients: (Serves 2 – 4 (as small starter)

4 cups kombu stock, 1 cup organic low sodium chicken stock (optional), 4 cobs fresh sweet corn (peaches and cream); 1 oz organic unsalted butter, 1 teaspoon grape seed oil, 1 medium leek (white portion only, thinly sliced), 1 celery stalk (finely chopped), 1 to 2 garlic clove (crushed), 1 teaspoon finely grated ginger, 1/4 (60 ml) cup mirin, 1/2 cup (125 ml) cream, salt and pepper to taste, nori flakes and thinly slice green scallions (optional for garnish).

Preparation:

– Cut the kernels from the corn cobs, set kernels and cobs aside.

– Prepare the kombu stock; in a separate saucepan, bring chicken broth to boil, turn off heat and set aside.

Kombu stock: (1 piece of kombu (around 20 g – gently cleaned and wiped with damp cloth), 4 cups of cold water

– Put the kombu and 4 cups of cold water in a large saucepan.  Heat up the water slowly on medium low heat; just before it starts boiling, remove the kombu.

– When kombu stock is ready, add corn cobs and hot chicken stock to the pan and return to the boil. Reduce to simmer and cook for 15 to 20 minutes, remove from the heat, discard the corn cobs and set aside.

– In a separate 8 quart stock pot, add butter and grape seed oil, melt over medium heat.

– Add leek, stirring regularly, cook for approximately 5 minutes or until lightly golden.  Add celery, garlic and ginger, cook until fragrant (approximately 1 minute); stir in corn kernels, mix well with other ingredients and cook another 1 to 2 minutes.

– Add stock and mirin to corn and leek mixture, and bring to boil over high heat, then reduce to simmer and cook for 20 minutes.

– Using an upright blender, process and puree the soup in small batches (be mindful to fill blender jar less than half way).To prevent the liquid from splattering, remember to allow heat to escape; remove the blender’s lid centre insert (cap), hold a kitchen towel over the top when blending.

– Return puree soup to stock pot, stir in the cream and heat gently over low heat, do not bring to boil.

– Season to taste with salt and pepper; to serve, sprinkle with nori flakes and green scallions (optional).

Notes:

– I added the organic chicken broth (optional) for more flavour; the original recipe calls for 4 cups of kombu stock only, because I’ve added the additional cup of chicken broth, the soup is not as thick. If you want a thinner soup, add more cream.

– For a smoother and more refined texture, push the puree soup mixture through a fine sieve before stirring in the cream.

– I opted to use a light cream and seasoned the soup with sea salt from Okinawa (a precious gift from my friend “FanFan”, thank you very much!!).

– For the bridal shower, I served them in little “ice-cream” cups:)