Filled with warming spices and sweetened by the corn, this soup has a lot to offer..
Chilli Lime Cream
85g lightly whipped cream
1 teaspoon of lime zest
A squeeze of lime juice
Finely chopped chilli
Pinch of salt
Finely sliced chives
3 corn cobs
A good splash of vegetable oil
115g sliced white onion
1 teaspoon of crushed garlic
1 deseeded chilli, finely chopped
Small bunch of fresh rosemary, chopped
Small bunch of fresh thyme, chopped
Pinch of smoked paprika
1 litre of vegetable stock
2½ tablespoons of cream
1 bay leaf
½ teaspoon of salt
Salmon roe to garnish
1 To make the chilli lime cream, fold all ingredients together until combined.
2 Fry onions, garlic and chilli in a pot and then add in herbs.
3 Add chicken stock and corn into the pot. Bring to the boil then simmer for 30 minutes. Remove corn and separate corn from cob, then add both back to the stock and cook for another 10 minutes.
4 Remove cobs and blitz the soup in a blender for 2 minutes. For a smoother consistency, pour soup through a strainer.
5 Serve with a dollop of chilli lime cream and salmon roe
The Carousel thanks Head Chef Anthony Naylor from ABODE Bistro for this recipe