Sweet, creamy, and luxuriously indulgent—this soup takes comfort food to new heights. Golden corn forms the velvety base, gently infused with herbs and a touch of spice. Topped with delicate flakes of smoked salmon and tender crayfish tails, each spoonful offers a perfect balance of sweetness, smokiness, and ocean-fresh flavor. A show-stopping starter or a light main with a touch of class.
Ingredients
- 1 tbsp butter or olive oil
- 1 small onion, finely chopped
- 1 garlic clove, minced
- 500g sweetcorn (fresh, frozen, or canned and drained)
- 500ml vegetable or chicken stock
- 150ml whole milk or cream (adjust to preference)
- Salt and freshly ground black pepper
- 100g smoked salmon, torn into bite-sized pieces
- 100g cooked crayfish tails
- Fresh dill or chives, finely chopped (for garnish)
Method
- Sauté the base:
In a medium saucepan, melt the butter or heat the oil over medium heat. Add the onion and cook for 4–5 minutes until softened but not browned. Add the garlic and cook for 1 minute more. - Cook the corn:
Stir in the sweetcorn and stock. Bring to a boil, then reduce heat and simmer for about 10–12 minutes until the corn is tender. - Blend the soup:
Remove from heat and blend until smooth using a stick blender or high-speed blender. For an extra-silky finish, strain through a fine sieve. Return to the pan. - Finish and season:
Stir in the milk or cream, a squeeze of lemon juice, and season with salt, pepper, and a pinch of smoked paprika or cayenne if desired. Warm gently—don’t boil.