- 24 October 2014
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Today is Global Champagne Day and what better way to celebrate this celebratory drink than enjoying it with a well-matched something on the dinner table!
Try our delicious Sweet corn soup as an elegant starter and serve it with our version of Champagne – the Culinaria Methôde Cap Classique!
Sweet corn Soup
Serves 4 as a starter
2 fresh sweet corn cobs
30 ml of butter
½ onion, finely chopped
250 ml cream
250 ml good quality chicken stock
Salt and white pepper
125 ml Leopard’s Leap Culinaria Méthode Cap Classique
Cut the kernels from the cobs and set aside until needed.
In a small saucepan, heat the butter and fry the onion until soft and translucent.
Add the corn kernels and fry for a minute.
Add the cream and stock and season with salt.
Cook for 20 minutes until the corn is soft.
Remove from the heat and puree the soup with a stick blender or in a food processor.
Pass the soup through a sieve to get a smooth consistency.
Season to taste with salt and white pepper.
Pour back into the saucepan and heat through.
Add the Leopard’s Leap Culinaria Méthode Cap Classique just before serving.