VelvetCorn soup turns peak-season sweet corn into something silky and rich, using the stripped cobs to make a flavourful stock that becomes the soup's own base. Blended smooth and strained for a velvety finish, it's an easy canvas for other flavours like miso, chili, lime or fresh herbs.
Corn soup turns peak-season sweet corn into something silky and rich, using the stripped cobs to make a flavourful stock that becomes the soup's own base. Blended smooth and strained for a velvety finish, it's an easy canvas for other flavours like miso, chili, lime or fresh herbs.
Corn soup turns peak-season sweet corn into something silky and rich, using the stripped cobs to make a flavourful stock that becomes the soup's own base. Blended smooth and strained for a velvety finish, it's an easy canvas for other flavours like miso, chili, lime or fresh herbs.
Corn soup turns peak-season sweet corn into something silky and rich, using the stripped cobs to make a flavourful stock that becomes the soup's own base. Blended smooth and strained for a velvety finish, it's an easy canvas for other flavours like miso, chili, lime or fresh herbs.
Corn soup turns peak-season sweet corn into something silky and rich, using the stripped cobs to make a flavourful stock that becomes the soup's own base. Blended smooth and strained for a velvety finish, it's an easy canvas for other flavours like miso, chili, lime or fresh herbs.
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