Pea and Sweet Corn Soup Shooters with Truffles

Pea and Sweet Corn Soup Shooters with Truffles
Meyer Canada

4 servings
Prep time:
Cook time:
1 Rating

by Sally James Ingredients for this unusual duo of bright green and yellow soups are available at specialty food stores. This is a lovely way to show off the vivid colors of summer vegetables.


    fresh corn kernels from 6 ears
    2 tablespoons Brookfarm Premium Macadamia Oil
    2 green onions (white part only) chopped
    1 stalk lemon grass (white part only) finely chopped
    1 1/2 cup vegetable or chicken stock
    white pepper to taste
    sea salt to taste
    lemon juice to taste
    1/2 cups chicken broth or salted water
    2 cups fresh peas
    2 springs mint
    1/3 cup milk
    1 tablespoon red wine vinegar
    1 tablespoon medium dry Sherry (optional)
    Murrumbooee Bush Pepper and Salt Blend to taste
    1 tablespoon truffle mustard
    3 tablespoons crème fraiche or sour cream
    Australian black truffles shaved


  1. For Corn Shooters

    Place kernels from 1 ear corn in a blender with 2-3 tablespoons of water (enough to make a soup consistency) and blend until smooth. Set aside.
    Heat the oil in a large saucepan, add the onion and lemongrass and sauté for 1-2 minutes or until starting to soften. Add the remaining corn and cook, stirring for 1-2 minutes.
    Add the stock, bring to the boil and simmer 4-5 minutes. Using an immersion blender or blender, process the mixture until as smooth as desired. Return to the pan, add corn “juice” and buttermilk, reheat and season to taste.
  2. For Pea Shooters

    Bring the broth to the boil in a saucepan and add the peas with one mint sprig. Simmer for 1 minute or until just tender, but still bright green.
    Drain, reserving the liquid, and transfer to blender. Add the milk, vinegar, sherry and a couple of fresh mint leaves to the peas and puree, adding a little of the reserved liquid if necessary to bring to a desired consistency.
    Return to saucepan, season to taste and reheat