Wednesday, August 11, 2010

Guest Post: The Creative Pot with Buttermilk Corn Soup

Hi!

As I have mentioned
, while I'm away on holiday, some of my lovely blog and twitter friends have offered to guest post for me! Blown away by this amazing offer, I've given them pretty much free reign to write what they like, and just LOOK at what they've come up with!

Here's Marisa from The Creative Pot with something amazing, just for you. Take it away!


When my fellow schemer, darling Twitter buddy Sigrid shared her distress with me regarding her long absence from her blog and her fear that you, her loyal readers, would run for the hills I knew I had to step up to the plate. Hell, the girl knows where I live. Plus, I had to keep our relationship in good stead, as she still has a large bottle of wine with my name on it squirreled away at her house. Clearly, a lot was at stake here. And after all, I had done one guest post before, so I figured it would be a piece of cake to do another. But I hadn't factored my indecisiveness in. What to make? I wanted to put my best foot forward, whilst also keeping an eye on that bottle of wine and adhering to the spirit of things around here, i.e. quick, easy, accessible-for-every-cook meals.


Hmmmm... Of course there was also a tiny part of me that wanted to keep all the good stuff to myself. There, I've said it. Political correctness is vastly overrated don't you think? I briefly considered cupcakes, in keeping with the name of the blog and her long-running cake-rocks joke. But when I made this soup, I knew I had to surrender the recipe. After all, it was the perfect candidate - easy, yet impressive looking. So I pinned my greedy blogger alter ego to the floor and wrestled this recipe away from my own post queue and plonked it into this one. 'Cause I'm a good friend like that. You hear that? Bottle of wine!

Um... right, so where was I? Oh yes, the soup. Looks easy right? You boil some potatoes, steam a couple of ears of corn, then bang everything together in a food processor with a good glug of buttermilk and off you go! Of course then you can get all fancy-schmancy and tart it up a bit for the all important presentation. Your dinner guests will love you. Especially if you serve it with a still-warm-from the oven bread.


Top tip: If you buy bread ready-made and gently re-heat it in the oven, no-one will be the wiser. I slathered my bread in mashed avocado which I then proceeded to dip with wild abandon in the soup. Yeah, I don't get out much. But I promise the curse doesn't get transferred through computer screens, so you should be safe.

Enjoy!

Buttermilk Corn Soup
Inspired by a recipe from 101 Cookbooks
Serves 4 - 6

Ingredients:
1 tsp olive oil
1 onion
1tsp garlic
1 tbsp cajun spice
2 sweet potatoes, peeled & roughly chopped
4 cups water
4 ears of corn
500 ml buttermilk
salt to taste
chopped green bellpepper, to serve (optional)
chopped red chillies (or peppadews), to serve (optional)

Method:
1. Heat oil in a large pot over medium to high heat. Add onion, garlic and cajun spice and fry for 5 - 7 minutes or until softened. Don't worry if the onion burns a little bit, I find it adds to the smoky flavour in this particular dish.
2. Add sweet potato chunks to the pot, stir to coat in the spices, then add 1 1/2 cups water and bring to the boil. Reduce heat, cover with a lid and allow to cook until soft.
3. Meanwhile, steam corn in their husks until cooked through. I normally just pop them in the microwave for a few minutes - it works a treat. Remove and allow to cool enough to handle them. Remove husks, then, using a knife, slice the kernels off.
4. Add corn kernels to the cooked sweet potatoes, then transfer everything to a food processor and blend to a smooth puree. If necessary add some more water to ease the process.
5. Pour back into the pot, add the rest of the water, as well as buttermilk and salt to taste, then gently re-heat until piping hot before serving.

PS: Happy happy honeymoon dearest Sigrid (and hubby)! Looking forward to have you back in this neck of the woods.

PPS: If you enjoyed this post, why not come and say hi over at my blog, The Creative Pot? Or drop me a witty one liner on Twitter. I promise to be on my best behaviour.


**All images are Marisa's own (and what lovely ones they are!!)

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11 comments:

  1. Hmmm, tasty tasty soup! Steaming the corn sounds like a job that could be avoided by just using frozen corn? (yes I'm lazy like that)
    Another question, what is the green thing in the photo?

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  2. Avo on bread and corn soup....is there some Mexican hidden in there somewhere!!!Looks delish!

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  3. Jessica - The steaming in the microwave takes all of 2 minutes, but yeah, you could sidestep that by using frozen corn (or even tinned corn).

    The green thing is a piece of one of my long-suffering balcony cacti. :-)

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  4. Thanks for stopping by Nina & Jan. :-)

    Nina - Yes, how can one go wrong with creamy decadent avo?

    ReplyDelete
  5. It's the cutting of the corn from the cob that sounds like a hassle though not the steaming :P
    Good luck with that cactus, it sure makes some funny shoots!

    ReplyDelete
  6. This looks delicious. I must give this a try, first have to get my blender working again. I like the styling you did for the photos, well done.

    ReplyDelete

The only thing I love more than cooking and eating, is hearing from you, my lovely readers! So feel free to comment away, just keep it tidy!

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