Cream of corn soup and fennel-apple-mint salsa - Appetizers

Preparation time: 20 min.

Total time: 40 min.

For 4 to 6 people.

Enjoy fresh Quebec corn with this delicious recipe from Atelier Cuisiner en famille!

Ingredients

Cream soup

1 leek, washed and chopped finely
45 ml (3 tablespoons) butter or oil
1.5 l (6 cups) freshly cut maize kernels (6 cobs)
1 litre (4 cups) chicken or vegetable stock
125 ml (1/2 cup) 35% cream
Salt and pepper to taste

Topping (salsa)

¼ cup (60 ml) brunoise fennel
1 diced apple
15 ml (1 tablespoon) olive oil
15 ml (1 tablespoon) apple cider vinegar
5 ml (1 tsp) chopped mint and dill
Salt and pepper to taste

Preparation

In a large saucepan, sweat the leeks in the butter or oil.
Add the corn, sweat for a further 2 minutes and cover with the stock. Season with salt and pepper.
Simmer for 10-15 minutes, cool slightly and blend in a blender until smooth. Strain through a sieve over the saucepan.
Cream and season to taste.
In a small bowl, mix all the filling ingredients together.
Serve and garnish with fennel salsa if desired.

A recipe from Atelier Cuisiner en FamilleAtelier Cuisiner en Famille, created by chef-trainer, stylist and photographer Mélissa Clément for Les Marchés Publics de Montréal. Illustration by Laucolo.

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