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Sweetcorn Velouté

Recipe from: 2009
Sweetcorn Velouté

Ingredients 25
Servings 6
Time 15


  • 4
    cobs ripe yellow sweetcorn
  • 750
    mineral water
  • 1
    large onion (sliced)
  • 15
  • 150
  • Turnip purée
  • 15
  • 1/2
    onion, finely chopped
  • 2
    turnips, sliced
  • 100
  • Prawns
  • vegetable oil for deep frying
  • 50
    plus 20g cornflour
  • 40
  • 1
    small can very cold soda water
  • 8
    small prawns de-veined, de-shelled
  • plus 1 extra prawn for testing
  • Garnishes
  • 4
    fresh quail eggs (optional)
  • 1
    cob ripe yellow corn
  • 1
    ripe tomato, skinned, diced (brunois)
  • 15
    chives, chopped
  • 40
    micro greens or
  • chervil or rocket, finely sliced
  • Maldon sea salt and pepper to taste


Sweetcorn velouté
Cut the kernels from four of the cobs and reserve. To make the sweetcorn stock, cover the four stripped cobs
with mineral water, bring to the boil, and boil for only about 3-5 minutes before removing. Continue to reduce
remaining stock by a third. Reserve stock. Meanwhile, soften onion gently over a low to medium heat in butter
for 8 minutes. Be careful not to brown them as this will make the velouté bitter. Add the reserved corn kernels
and soften for a further 4 minutes. Add 250ml of the sweetcorn stock and 150ml cream and let simmer for about
5 minutes. Liquidise in a blender until a smooth purée forms. If the velouté is too thick add more stock – it should
be the consistency of a thick soup. Season to taste.

Turnip purée
Sauté onion in butter until softened but not browned. Add sliced peeled turnip and a little water and cook until
al dente. Add 100ml cream and reduce slightly. Liquidise in a blender until turnip mixture forms a smooth fairly
thick purée. This should be thicker than the velouté. Season to taste.

Quails’ eggs
Boil six quails’ eggs (optional) for 2½ minutes. Plunge into cold water, peel and cut in half lengthways.

Blackened corn
Take the remaining cob of corn with kernels intact, rub with olive oil and salt then blacken in a hot dry pan, turning
until charred all over. Once cooked, cut kernels off cob with a sharp knife and reserve.

Diced tomato
Place tomato into water that has just boiled for 30 seconds, then remove and place into cold water (refresh).
The skin will come off easily. Cut skinned fresh tomato into quarters, scoop out pips and juice, and dice finely

Tempura prawns
Heat oil to 180ºC-190ºC. Lightly mix all the flour and 50g of cornflour with ice cold soda water into a slightly
thick batter. Test one prawn first before you fry the others to ensure the temperature of the oil is correct and
the batter is the right consistency. Add more soda water if too thick or more flour if too runny. Dust the test
prawn lightly in the remaining flour before you coat it in batter, which will help to make the batter stick. Dip into
batter and deep fry for approximately 1½ to 2 minutes, until lightly golden and cooked. Adjust temperature if
necessary. Serve immediately

To serve
Ensure bowls are warm and the sweetcorn velouté and turnip purée are warm. Gently warm the tomato and
blackened corn in a pan in butter for 1 minute. Season and add chives. Fry prawns. Put a quail egg in the bottom
of each bowl (if you are using), then spoon turnip purée into the centre of the bowl and scatter tomato-corn mix
around the edges. Place prawns on purée, with curves inter-locked. Garnish with micro greens sprinkled on top
of prawns. Pour soup into a milk jug and pour into guests’ bowls whilst they are seated.


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