When the week has you in a tailspin, this simple sweetcorn and leek soup recipe is a cook’s best friend. It is clean, healthy, simple and so tasty. Full of the sweetness of fresh corn with an underlying current of leek, this corn soup is simple cooking at its best. No muss, no fuss. No way you can’t make this.
Everyone has their go-to recipes. The ones they can make hopping on one foot while reading Faust. This soup is one of mine. I read cookbooks though, not Faust. We are not very highbrow here. I love how absurdly easy this simple sweetcorn and leek soup is and how it nourishes and satisfies every time.
This past week has been one of those periods when I need simple. I visited my ninety-seven year old grandmother a few days ago in her nursing home. She lives interstate but only an hour’s flight away so we can get two visits in with an overnight stay. Her hearing is shot and she can’t see an elephant in front of her face but she can laugh. And she loves to laugh. My grandmother giggles and it sounds like bells to me. She laughs like I imagine she used to laugh with her girlfriends when she was a teen. She laughs until tears prick her eyes. And everyone around her laughs, teens once again.
The thing is all my grandmother’s teen friends are gone. As too is her sister, her brother and her husband a very long time ago. So she waits, a little uncertain of the point. While we were with my grandmother I heard news that a very lovely, vibrant and beautiful woman I know had passed. She was in her thirties. A stroke. I haven’t seen this wonderful creature for a few years but I studied with her and all I remember is a fantastic lilting Irish accent and a laugh that rivalled my grandmother’s. I am a little floored by the universe’s wisdom this week. How is one laugh silenced so young and another rings out until the owner isn’t quite sure what the joke is anymore?
So this week has been a week for simple things. Walks in the forest with the Great Dane. Bear sized hugs with the Elf. Quiet time with the husband. I have pumpkin in the oven for salted brownies and the processor is conjuring nut butter while I type. And I have left over simple sweetcorn and leek soup for lunch.
If you love corn, you will love this soup. Corn, leek, stock, spring onions, seasoning…done. The underlying leek flavour is a perfect partner to the sweetness of the corn. Leaving the recipe clean, without any cream inducing fillers allows the ingredients to shine. The corn is wonderfully juicy and sweet with just enough left unprocessed to create a textured spoonful. I add spring onions to further contrast with the sweet corn and create a layered dish.
From start to finish simple sweetcorn and leek soup is ready in 30 minutes or so. Perfect for a busy weekday lunch or dinner or for those days or weeks when things just need to be simple. Enjoy, xx
- kernels of 6 corn cobs
- 2 leeks, whites only, sliced
- 2 spring onions (shallots), greens and whites sliced
- 4 cups (235ml) vegetable or vegan chicken-style stock
- 1/2 teaspoon sea salt
- cracked pepper
- In a heavy-based pot, heat the olive oil on a low to medium heat. Add the sliced leeks and cook for 5 minutes or until soft.
- Add the fresh corn kernels and the salt and cook for around 5 minutes. Add the stock and bring the soup to a simmer for 15 minutes.
- Remove from heat. When safe to handle, remove 2 ladles of the corn and pulse briefly in a food processor or blender. Return the pulsed corn to the soup.
- Add the finely sliced spring onions and return to a low heat for 2 minutes.
- Serve with a good crack of black pepper