Sweet Corn Soup (Zuppa di Mais)
Category: Main Course
Serves: 4
Ingredients:
| Ingredient | Quantity |
|---|---|
| Cooked corn on the cob | 2 kg |
| Leeks | 140 g |
| Carrots | 120 g |
| Vegetable broth | 5 liters |
| Ground black pepper | To taste |
| Fine salt | To taste |
| Extra virgin olive oil | To taste |
| Rustic bread (for croutons) | 4 slices |
| Spicy paprika | 5 g |
Instructions:
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Preparing the Corn: Start by removing the kernels from the pre-cooked corn on the cob. To do this, place the cob on a cutting board and slice the kernels lengthwise with a sharp knife. Alternatively, you can use your hands to gently remove the kernels. Set the corn aside.
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Preparing the Vegetables: Clean and chop the vegetables for the sautéed base. First, peel the carrots using a vegetable peeler, then slice them into thin sticks and finally into small cubes. Next, take the leek, trim both ends, and slice it into thin rings. Set these vegetables aside.
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Cooking the Soup Base: Heat some olive oil in a large pot over medium heat. Add the diced carrots and sliced leeks to the pot, sautéing them until golden and tender. Once the vegetables are softened and lightly browned, add the corn kernels to the pot. Stir to combine. Then, pour in the vegetable broth, enough to cover the mixture. Stir occasionally.
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Blending the Soup: Allow the soup to simmer for a few minutes until the vegetables soften and absorb some of the broth. Then, use an immersion blender to purée the soup directly in the pot. If necessary, add more broth to reach your desired consistency. Let it cook for about 5 minutes more to ensure all the flavors meld together. Once done, turn off the heat.
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Making the Crostini: While the soup is cooking, prepare the rustic bread croutons. Cut 4 slices of rustic bread and place them on a baking sheet lined with parchment paper. Drizzle each slice with a little extra virgin olive oil, then sprinkle with fine salt and a pinch of spicy paprika.
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Baking the Crostini: Preheat your oven to 250°C (482°F) in static mode, or 240°C (464°F) in fan mode. Bake the bread slices in the oven for about 5 minutes on grill mode, or 2 ½ minutes if using a fan oven. Keep an eye on them to prevent burning, as you want the bread to be golden and slightly crispy.
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Serving: Once the bread is crispy and golden, remove it from the oven and allow it to cool on a rack. Once cooled, cut the bread slices into half-length sticks. Serve the soup hot with the freshly made croutons. To finish, drizzle a bit more olive oil over the soup, and sprinkle with a pinch of ground black pepper.
Enjoy this comforting, flavorful Sweet Corn Soup with a side of crunchy, spicy croutons. Perfect for a cozy meal that will warm you from the inside out!
