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Les Marchés Publics de Montréal

Cream of corn soup and fennel-apple-mint salsa

All recipes |  Appetizers, Lunch and brunch

Cream of corn soup and fennel-apple-mint salsa, Entrées
  • Preparation time : 20 min
  • Total time : 40 min.
  • For 4-6 servings.
  • Enjoy Québec fresh corn with this delicious recipe, by Atelier Cuisiner en Famille.

    Ingredients

    Cream of corn soup:

    • 1 leek, washed and finely minced
    • 45 ml (3 tbsp) of butter or oil
    • 1,5 l (6 cups) of fresh corn kernel (1 ear)
    • 1 l (4 cups) of chicken or vegetable stock
    • 125 ml (1/2 cup) of 35% cream
    • Salt and pepper, to taste

    Salsa:

    • 1/4 cup (60 ml) of fennel, diced
    • 1 apple, diced
    • 15 ml (1 tbsp) of olive oil
    • 15 ml (1 tbsp) of apple cider vinegar
    • 5 ml (1 tsp) of mint and dill, chopped
    • Salt and pepper, to taste

    Preparation

    1. In a saucepan, soften the leek in the butter or the oil.
    2. Add the corn, soften two more minutes and add the stock. Season to taste with salt and pepper.
    3. Simmer for 10-15 min., leave to cool slightly. Purée the soup in a blender. Strain through a sieve, above the saucepan.
    4. Add the cream and adjust the seasoning.
    5. In a small bowl, mix all the ingredients of the salsa.
    6. Garnish the cream of corn soup with the salsa and serve.

    A recipe from d’Atelier Cuisiner en Famille, created by chief educator Mélissa Clément, for Montreal’s Public Markets. Illustration by Laucolo.


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