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.
- CORN SHOOTER
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
- PEA SHOOTER
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
- TO SERVE
1 tablespoon truffle mustard
3 tablespoons crème fraiche or sour cream
Australian black truffles shaved
- 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.
- 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
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