“Sweetcorn Soup” from “Bill’s Everyday Asian”

We love a corn soup in this house. The Shoepeg Corn Soup (I’m using all capital letters to give it the respect it deserves) I make every Thanksgiving is the one of the highlights of that magnificent feast. So when I saw this recipe, I was eager to give it a try, particularly since Soup Season –autumn and winter– is nearly upon us.

First the good news: It is very easy to make. I used fresh corn, but I doubt if you used a good frozen corn you could tell the difference. Like all soups, much of the work is in the front end, in this case, getting the kernels off of the cobs. So if you used frozen corn it would be that much easier. Even Bill seems fairly relaxed about which type you use because he does say in the introduction to the recipe, “You can’t beat the earthy taste of fresh corn but I won’t tell if you cheat with the frozen or tinned kind.”

It tastes delicious. I ended up eating this mostly for lunch. When I added freshly chopped spring onions, it was a delight. I went off piste and added some roasted cashews as a garnish, and that made it even better. It would appear from the photo that Bill himself put in either fresh coriander or parsley to perk it up, but the recipe didn’t call for that.

So it’s easy and delicious. If I said there was good news, there must be bad news to go with it. They are, after all, the ying and yang of trite sayings. So what’s the bad news? Well, I hate to tell you this dear reader, but without the lovely garnishes on top, it looks absolutely gross. Unfortunately it looks like a big bowl of sick.

The recipe calls for you to puree half of the soup. I think I removed even less than that, maybe a third, but still it looked awful. This is the reason why it was never served to the boys. While it would have provided a great deal of entertaining dialogue for our Cookbook a Month readers, I don’t think I could have handled the outcry. So it was left to the adults, who are able occasionally to look past the superficial and see the true beauty inside, to eat this. And we liked it. We just kept our eyes shut while we ate it, or added a lot of garnish (see above).

I’m going to give this soup another try. This time I might skip the puree step altogether to see what happens. If nothing else, I won’t have to eat my lunch blindfolded.

“Sweetcorn Soup” from “Bill’s Everyday Asian”

8 thoughts on ““Sweetcorn Soup” from “Bill’s Everyday Asian”

  1. Maureen Stapleton says:

    Glad you found us Baking Bunny, we will keep reading Through the Oven Door.

    Kirstin thinks I was too hard on this soup. She says ALL soup, not just this one, looks like a bowl of sick. I’m not convinced by this sentiment (a nice bowl of pureed pumpkin doesn’t look like sick), but I’m putting that out there in Bill’s defence.

    1. It is how chinese sweetcorn soup should look…well going from my experience when eating out. I hadn’t thought of the look as gross until now LOL, worried it won’t get out of my head.

  2. […] His recipe specifies blending half of the soup, and it is either this step or adding the beaten egg (or both), that turns this fresh and wholesome-looking corn soup into something which you are probably unlikely to be able to serve to your kids (unless you perhaps blindfold them). And I’m glad that I’m not the only one to have made this observation. This particular soup was also reviewed at the fun blog, A Cookbook A Month. […]

  3. I made this soup recently and whilst it tasted good, I also have to concede that it wasn’t the best-looking soup. Shame really because I really wanted to like this soup. Also, I found that it was not quite like the sweetcorn soups you find in Chinese restaurants; BIll’s recipe is a fresher, more modern take, but sometimes you just want the good ol’ Chinese version 🙂

  4. Maureen Stapleton says:

    I’m so glad that other people agree with me about how this soup looks. However, I would say that if you put copious amounts of spring onion on top, you *might* not notice how it looks. Alternatively, you could just read while eating, which would distract the eyes.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.