Spicy and Creamy Elote Soup

I can’t believe we are here again so soon! but it’s true the mornings are turning a bit colder and we start to cozy up under our blankets, even though I am a summer person and would love to forever live in the warmth, I do like autumn as well! but can’t help feeling a bit nostalgic when the summer ends and it does take me a bit to get into pumpkin latte mood ( not that I’m a fan of those but you know what I mean :) ).

But hey is not officially over yet! there is still a bit of sunshine and summer produce left to use, this soup it’s so perfect to ease into the new season by using the last of the gorgeous summer tomatoes from the Isle of Wight and fresh corn! but put together into a more cozy way to welcome the cooler weather.

For this I remembered one recipe that I loved while growing up and it was my Mum’s corn soup, till this day it’s one of the things I look forward to eat the most when I visit my Mum in Mexico, I also remembered my granny making this same soup. It’s kind of nice to know that I'm continuing the chain and making it for my family as well, I believe in preserving special family recipes and passing them into the next generations, one day I hope Lily and James will carry on doing this.

And is not only easy to make but every bit delicious and perfect for that inevitable change of weather, in the original recipe my Mum would use charred poblano peppers to garnish this soup, but giving that it’s hard to get fresh poblanos in the UK and the current climate we live in where perhaps is better to consume things that are grown locally, I find that using red chillies charred Into a pan with a bit of oil and a sprinkle of maldon salt does the trick, and there is no compromise on flavour.

And yes please do leave the burnt skin on and seeds (leaving those fancy chef’s day behind! ) it’s all part of the amazing taste that it infuses into this creamy corn soup.

Serves 4.

Ingredients:

1 white onion.

1 tsp butter.

1 tbsp rapeseed oil.

6 fresh corn on the cob (remove kernels).

2 cups of roasted tomato recaudo.

1 bay leaf.

2 1/2 cups of chicken or vegetable stock.

300 ml of full fat creme fraiche.

Cornish Salt to season.

Garnish.

Handful of coriander with stems (finely chopped).

2 red chilies or jalapeños (fried in a bit of olive oil until blistered and chopped finely).

Black pepper.

Method.

Add the butter and rapeseed oil into a deep sauce pan, once the butter is melted and it starts bubbling slightly add your onion and stir.

Once your onions have soften you may add your corn kernels, fry them for a minute and then add your tomato recaudo and bay leaf, stir and bring to a boil; pour in your chicken stock and cover with a lid, simmer on a medium heat until your kernels are fully cooked.

Remove the lid and season with salt and a bit of black pepper, taste and adjust seasoning according to your taste, remove from the heat and scoop in the creme fraiche, stir and mix into the soup until completely dissolved.

Serve hot in a bowl and garnish with the blistered red chilli, finely chopped coriander and freshly cracked black pepper.