Recipe for the Most Delicious Corn Soup (by Yvette van Boven)

Yvette van Boven calls this recipe from her new cookbook Van Bovens leftovers the most delicious corn soup. It’s made with those old Parmesan cheese rinds, spicy jalapeño and cream or leftover yogurt, which creates a smooth, creamy soup.

How to make the corn soup

• Cut the kernels off the cobs. Keep the cobs; they are the carcasses that will give the soup more flavor.
• Melt the butter in a large pan and fry the corn kernels all over. Deglaze with the wine. Add the cobs, the Parmesan cheese rinds if desired, thyme, bay leaf, garlic, 2 teaspoons of salt, pepper and 2 liters of water to the pan and bring to a boil. Lower the heat and let the soup simmer gently for 30 minutes. Scoop two slotted-spoonfuls of corn kernels out of the pan and set them aside for later. Add the leek and peppers to the pan and simmer for another 20 minutes.
• Remove the cobs, cheese rind remnants and herb sprigs from the pan using tongs or a slotted spoon. Blend the soup until smooth with an immersion blender, or blend it in batches in a blender. Reheat the soup with the reserved whole kernels and serve with a generous spoonful of cream or yogurt stirred through, sprinkled with marjoram and a pinch of cayenne.
• I also added feta, but I add that to everything.

Title: Van Bovens leftovers
Author: Yvette van Boven
Price: €29.99
Publisher: Nijgh & van Ditmar

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