Sweetcorn soup with herb cream

Method

1. Melt the butter in a large saucepan and add the onion and garlic. Soften over a low heat without colouring.

2. Add the turmeric and flour and stir over a gentle heat for a few seconds. Pour in the stock and add the bay leaf.

3. Bring the soup to a simmer and cook for about 5 minutes. Tip in the sweetcorn and bring back to the boil. Remove the pan from the heat, take out the bay leaf and discard. Leave the soup on one side to cool slightly.

4. Pour the soup into a liquidiser and process until smooth before straining and returning to the rinsed-out pan.

5. Reheat, and add the cream. Adjust the seasoning and sharpen with lemon juice. Keep warm.

6. To make the herb cream, place the shallot and garlic in a pan of lightly salted water and bring to a boil. Cook for about 10 minutes, until the shallots have softened.

7. Add the watercress and spinach to the pan and bring back to the boil.

8. As soon as the water boils, add the remaining herbs and tip everything into a colander. Leave on one side to drain for around 5 minutes.

9. While still warm, squeeze a little of the excess moisture from the herbs using the back of a spoon.

10. Tip the herb mixture into a liquidiser and add the butter and grate of nutmeg. Blend until smooth and creamy. Pass through a fine strainer and keep warm.

11. Reheat the soup and ladle into bowls. Spoon over the herb cream and serve straight away.

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Ingredients

20g unsalted Butter
1 onion, chopped
1 garlic clove, chopped
pinch ground turmeric
2 tsp plain flour, approximate quantity
500ml vegetable or chicken stock, approximate quantity
1 bay leaf
500g Sweetcorn
100ml double cream
salt and pepper
lemon juice, to sharpen

For the herb cream

1 small shallot, peeled, chopped
1 garlic clove
1 small bunch Watercress
1 small bunch Spinach
1 sprig Dill
1 sprig Basil
1 sprig chervil
1 sprig Parsley
1 sprig tarragon
1 tsp unsalted Butter
pinch grated nutmeg
salt and pepper

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