Sweetcorn velouté

Creation by Margot Janse, The Tasting Room/Le Quartier Français, South Africa.

Sweetcorn velouté

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big onion, diced



cobs of sweetcorn






vegetable stock




Preparation method

  • Sweat onions and salt in butter until soft and translucent.
  • Remove the sweetcorn kernels from the cobs. Add the sweetcorn and sweat for a further 5 minutes. Add the vegetable stock and bring to the boil.
  • Season with salt.
  • Add cream and bring to the boil again.
  • Blend and pass through a fine sieve. 

Serving suggestions

  • As a component of a main dish, e.g. with components of milk and black sesame seeds.

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