Try our delicious recipe for a Corn and basil soup that can be served hot or cold and try it with a refreshing glass of 2019 La Motte Sauvignon Blanc.

Corn and basil soup (Page 41 in our Cape Winelands Cuisine Cookbook)

This is an old soup recipe, but it certainly would not seem out of place in any modern cookbook. The original recipe doesn’t specify the herbs to be used and only refers to a “bunch of herbs”. In this recipe we prefer to use basil, but you can replace it with herbs of your choice or even dribble a basil oil or pesto over the soup.

Serves 6

Ingredients

2 Tbsp (30 ml) butter

2 onions, chopped

3 cups (3 x 250 ml) sweetcorn cut off the cob

6 cups (1.5 litres) chicken stock (see recipe on page 243)

1 cup (250 ml) fresh basil leaves

salt and freshly ground black pepper

Method

Heat the butter in a large saucepan, add the onions and sweat until soft.

Add the sweetcorn and stock and simmer for 30 minutes. Remove from the heat, add the basil and blend using a hand-held blender of liquidiser. Pass through a fine sieve. Season to taste and serve hot or cold.