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Sweet corn soup with morels

Sweet corn soup with morels

So. This is one I made earlier. It’s the soup I served on the 24th of december. I already tested it before and also published on the blog, but it was a little bit different. Less posh. Can I say that? This one has morels, and they cost me a fortune, and they weren’t even fresh. I had to buy the dry ones. Nevertheless, it was a brilliant soup! Next time I only have to add a little bit of a special black pepper from near home and it’ll be perfect.


  • sweet corn
  • cream
  • vegetable broth
  • milk
  • morels
  • white wine
  • flat leave parsley
  • oil
  • butter
  • salt&pepper


  1. take the morels and put them in a bowl with some milk, it’ll take the sand and bitterness away; leave them to soak;
  2. take the sweet corn off the cob and put it in a pot with some vegetable broth and bring to the boil;
  3. once the corn is cooked blizz it and sieve it;
  4. return to the pot, add some cream and season to taste;
  5. once the morels are rehydrated, chop them and cook them in a pan with a little bit of oil and butter;
  6. add some white wine and let the wine reduce;
  7. add the flat leave parsley and season;
  8. serve the soup with some black pepper sprinkled on top.

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