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Flavorful Charred Sweet Corn Velouté Recipe with Truffle Oil and Crispy Pancetta

charred sweet corn velouté - featured image
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A rich, silky, and smoky sweet corn velouté enhanced with truffle oil and crispy pancetta, perfect for a quick yet elegant meal.

Ingredients

Scale
  • 4 ears fresh sweet corn, husked
  • 2 tablespoons unsalted butter
  • 1 large shallot, finely chopped
  • 2 cloves garlic, minced
  • 3 cups (720 ml) vegetable or chicken stock
  • ½ cup (120 ml) heavy cream (optional, can substitute with coconut cream for dairy-free)
  • 4 ounces (115 g) crispy pancetta, diced and fried until crisp
  • 1 teaspoon truffle oil
  • 1 teaspoon fresh thyme, chopped
  • Salt and freshly ground black pepper, to taste
  • 1 tablespoon lemon juice

Instructions

  1. Using a sharp knife, slice the kernels off the 4 ears of corn.
  2. Heat a dry heavy-bottomed skillet or grill pan over medium-high heat. Add the corn kernels in a single layer and cook, stirring occasionally, until deeply golden-brown with some blackened spots, about 10-12 minutes.
  3. In a large saucepan, melt 2 tablespoons unsalted butter over medium heat. Add the finely chopped shallots and cook until translucent, about 2-3 minutes.
  4. Add minced garlic and cook for another minute until fragrant, stirring constantly.
  5. Transfer the charred corn kernels to the saucepan. Pour in 3 cups of vegetable or chicken stock. Bring to a gentle simmer and cook for 10 minutes.
  6. Remove from heat and blend the mixture until completely smooth using an immersion blender or countertop blender, venting the lid slightly to avoid pressure buildup.
  7. Pour the blended soup through a fine mesh sieve into a clean pot or bowl, pressing gently to extract all liquid and leave fibrous bits behind.
  8. Return the strained soup to low heat. Stir in ½ cup heavy cream if using, season with salt, pepper, and 1 tablespoon lemon juice. Add chopped fresh thyme and stir gently. Warm through but do not boil.
  9. While the soup simmers, heat a small skillet over medium heat. Add diced pancetta and cook until golden and crisp, about 5-7 minutes. Drain on paper towels.
  10. Ladle the velouté into warm bowls. Drizzle each serving with about 1 teaspoon truffle oil and sprinkle crispy pancetta on top. Garnish with an extra thyme sprig if desired. Serve immediately.

Notes

If soup is too thick, add a splash of stock or water to loosen. Do not add truffle oil during cooking; add just before serving to preserve aroma. For vegetarian version, substitute pancetta with crispy smoked mushrooms or toasted nuts and use vegetable stock. Frozen corn can be used if thawed before charring. Soup can be made ahead but add cream, pancetta, and truffle oil just before serving. Leftovers keep well refrigerated for 3 days and freeze well without cream and pancetta.

Nutrition

Keywords: sweet corn soup, velouté, truffle oil, pancetta, charred corn, creamy soup, easy soup recipe, summer soup, elegant soup

Find it online: https://dahliadishes.com/flavorful-charred-sweet-corn-velout-e-recipe-with-truffle-oil-and-crispy-pancetta/