QUICK CREAMY CORN & CHEESE SOUP

Make the most of fresh sweet corn on the cob when it’s at its best with this simple recipe. The soup’s flavour is soft and sweet, enriched with sour cream and cheese, and the texture velvety (if you blitz the puree twice).

It’s perfect as a light meal on a hot day served warm, or equally delicious served chilled and sprinkled with a finely chopped soft leaf herb like chervil or chives. If you like it, why not double the recipe and make a larger batch, because it freezes well too. Plus, it’s sure to be a hit with the smaller folk. Win, win.

serves 4

2 tablespoons olive oil

1 leek, white part finely chopped

6 fresh sweetcorn, stem, husks and silks removed

1 tablespoon chicken or vegetable stock powder (or 1 stock cube)

200ml sour cream (or double cream)

250ml (1 cup) milk

Sea salt flakes

100g finely grated pecorino (or aged cheddar)

Black pepper

Heat the oil in a medium-large (about 3-4 litres) saucepan over a low-medium heat, then add the leek and cook for 8 minutes, or until well softened but not browned, reducing heat if necessary and stirring occasionally. While the leek is cooking, cut off the corn kernels, by slicing along the length of each cob, all the way around. Add the kernels and cobs to the pot along with the stock powder and 900ml water. Increase heat and bring to a simmer. Cook for 20 minutes until the kernels are tender. Remove from the heat. Remove the cobs with tongs and discard.

Blitz the corn mixture with a stick blender until smooth. Pass through a fine sieve sitting over a wide jug or bowl, to catch all the fibrous bits. Use a spatula to scrape and press down to extract as much liquid as possible, discarding the remains left in the sieve. Return the puree back in the saucepan. If you’d like to make it super creamy, foamy and smooth, blitz the liquid again with the stick blender.

Place the saucepan over a medium heat and stir in the sour cream and milk. Bring to a low simmer and cook for 3 minutes. Taste for seasoning, adding salt and a small grind of pepper, if needed. Remove from the heat and stir in two-thirds of the cheese to melt and incorporate. Ladle into serving bowls and pile the reserved cheese into each bowl, followed by a generous grind of pepper. If eating chilled, transfer the soup to the fridge to chill (it can be made the day before).

Recipe by Fiona Hammond February 2025