Your support helps us to tell the story
From reproductive rights to climate change to Big Tech, The Independent is on the ground when the story is developing. Whether it's investigating the financials of Elon Musk's pro-Trump PAC or producing our latest documentary, 'The A Word', which shines a light on the American women fighting for reproductive rights, we know how important it is to parse out the facts from the messaging.
At such a critical moment in US history, we need reporters on the ground. Your donation allows us to keep sending journalists to speak to both sides of the story.
The Independent is trusted by Americans across the entire political spectrum. And unlike many other quality news outlets, we choose not to lock Americans out of our reporting and analysis with paywalls. We believe quality journalism should be available to everyone, paid for by those who can afford it.
Your support makes all the difference.This soup is sweet, crunchy and just a little spicy.
20g/¾oz unsalted butter
1 red onion, peeled and finely chopped
2 sticks of celery, chopped
2 carrots, peeled and chopped
1 red chilli
2tsp sugar
4 ears of corn, kernels only
400ml/14fl oz water
Sea-salt and freshly ground black pepper
100ml/3fl oz crème fraîche
For the topping
1tbsp extra-virgin olive oil
1 ear of corn, kernels only
Half a red chilli, very finely chopped
A pinch of sea-salt
A small bunch of coriander, chopped
Put the butter in a pan, large enough to hold all the ingredients and place over a medium flame. Once it has melted, add the onion, celery and carrots and sweat for 10 minutes over a low heat until soft. Next add the chilli, sugar and kernels of corn. Stir and cook for a further 5 minutes. Pour in the water, turn up the heat and bring to a boil. Turn down to a simmer and cook for 10 minutes more. Remove from the heat and allow to cool.
Next purée the mix in a blender. Do this in two or three batches. Be careful not to purée too much at once as it will burn if it spills out. Pass through a chinois pressing down with a ladle to remove as much of the liquid as possible.
Return to the saucepan and heat over a gentle flame. Add the crème fraîche and stir to combine. Taste it – it should be sweet with a little heat and quite velvety in flavour. Add a little salt if necessary and set aside.
For the topping, in a non-stick frying pan, add the oil and place over a hot flame. Get the pan really hot and add the corn kernels and chilli. Cook without turning until the corn begins to pop, allow to turn a golden brown. Add a generous pinch of salt and the chopped coriander. Divide the soup into bowls. Spoon the warm garnish in and serve.
Join our commenting forum
Join thought-provoking conversations, follow other Independent readers and see their replies
Comments