Gastronomixs

Foamy corn soup with morels

A simple but very surprising soup aromatised with the soaking liquid from the dried morel mushrooms.

Foamy corn soup with morels

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Ingredients

1

kg

corn kernels, canned or frozen

2

 

onions, thinly sliced

100

g

butter

2

l

chicken stock

30

g

morels, dried

5

dl

water, lukewarm

200

g

crème fraîche

 

 

salt and pepper

Preparation method

  • Melt the butter and gently fry the onion in it.
  • Add the corn kernels and continue to fry briefly.
  • Add the stock and bring to the boil.
  • Soak the morels in lukewarm water for half an hour.
  • Purée the soup and season with the soaking liquid from the mushrooms and with the crème fraîche.
  • Foam the soup using a hand-held blender.

Serving suggestions

  • Accompanied by a side dish of fried guinea fowl and ground tortilla chips.
  • With roasted bacon and green pea and tarragon foam.
  • With a side dish of roasted pumpkin and puffed pumpkin seeds.

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