Sweetcorn Soup with Garlic Butter

The beautiful sunshine yellow of the corn is a joy on a  winter’s day producing a rich sweet soup. The soup is very simple to make but tastes so much more complicated. A refined soup to impress people with.


7 tbsp unsalted butter


400g frozen sweetcorn

12 cloves garlic

¼ teaspoon white wine vinegar (pref. champagne vinegar if you want refinement)


Melt 2 tbsp butter add onion and 50ml water, cover and simmer for ten minutes. Add 800ml water and bring to the boil add the corn and simmer for five minutes

Garlic Butter

Make the garlic butter to dress the soup by boiling the garlic for 1 minute. Discard the water return the garlic to the pan. Add 250ml water and ¼ tsp salt and bring to the boil. Reduce the heat and simmer for 20 mins or until the water has almost entirely evaporated and the garlic is soft. Transfer the cloves to a bowl and smash them to a paste with a spatula. Add 5 tbsp butter, vinegar, tiny pinch of cayenne, salt and freshly ground pepper. Mix well.

Puree the soup and then unfortunately you need to press the soup through a fine sieve.  Season with salt and pepper gently reheat and add a dollop of the garlic butter to each bowl

Health benefits

Garlic is rich in a variety of powerful sulphur-containing compounds. While these compounds are responsible for garlic’s characteristically pungent odour, they are also the source of many of its health-promoting effects. In addition, garlic is an excellent source of manganese, a very good source of vitamin B6 and vitamin C and a good source of selenium.

Sweetcorn is a good source of many nutrients including thiamine (vitamin B1), pantothenic acid (vitamin B5), folate, dietary fibre, vitamin C, phosphorous and manganese

 Did You know…

There is an average of 800 kernels on one ear of corn

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