Corn Soup, Seared Scallops

Corn Soup, Seared Scallops

Corn soup is one of the most versatile recipes – it can be served warm in the winter months for a comforting supper or chilled in the summer as a refreshing starter or lunch.

Here, corn soup is served chilled with seared scallops, olive oil and thyme – making a most wonderful summer dish! I promise this will be the last scallop dish for at least a short while!

Chilled Corn Soup, Seared Scallops
Serves 4


For the Soup: 4 Ears of Corn (Shucked), 25g Unsalted Butter, 1 Medium Onion (Finely Chopped), 2 Garlic Cloves (Crushed), 1tbsp Olive Oil, 1 Thyme Sprigs, 250ml Vegetable Stock, Sea Salt, Cracked Black Pepper

To Finish: 8 Scallops (Halved Horizontally), Extra Virgin Olive Oil, Thyme Leaves, Sea Salt, Cracked White Pepper


1) Sauté the onion and garlic in the butter in a large pan over a medium heat for 5 minutes. Add the corn and sauté for a further 5 minutes or until lightly golden.

2) Add the thyme sprigs and vegetable stock and simmer for 10 – 15 minutes or until the corn is tender. Season to taste with sea salt and cracked black pepper. Remove from the heat and remove the thyme. Process the soup in a blender until smooth. Pass through a fine sieve into a clean bowl, discarding the pith. Transfer to the fridge until fully chilled (at least 4 hours).

3) When ready to serve, season the scallops with white pepper and sauté over a high heat in a little olive oil for 30 seconds each side – achieving a light seat without overcooking.

4) Spoon the soup into bowls. Top with the scallops, a good drizzle of extra virgin olive oil, some thyme leaves and a little sea salt.



French Onion Soup

French Onion Soup


French Onion Soup is an all time classic and when done well will rival any other soup. I have a long affinity with French onion soup and can remember watching mum ladling big bowlfuls at the table on lazy Sunday afternoons.

Originating in Lyon, the key to any good onion soup is the stock. Whilst the stock from a pot-au-feu is preferred, substituting homemade chicken or light beef stock or very good quality shop bought stock still renders great results when in a hurry.

When in the depths of winter I choose light beef stock over chicken stock – affording the soup extra depth and richness, I then substitute the latter in the warmer months. A small amount of french mustard perks things up a little!

Some choose to add flour to the onions at the beginning of cooking to thicken the stock. I believe this is an unnecessary step, the soup is sufficiently thick without the addition of flour. Comté cheese is best for topping the crouton; however, parmesan works well.

French Onion Soup
Serves 6


1kg Onions
120g Unsalted Butter
1.5 litres Light Beef Stock (or stock from a pot-au-feu)
1 1/2 tsp French Mustard
3 Thin Slices Rustic Bread (Crusts Removed)
200g Comté or Parmesan Cheese
Sea Salt
Black Pepper


1) Slice the onions thinly. Sweat the onions over a low heat in a large pot with the butter for 30-45 minutes until lightly coloured and soft.

2) Add the stock and bring the soup to a simmer. Continue to simmer for 20 minutes. Add the french mustard and stir. Season to taste. Remove from the heat and set aside or keep warm until ready to serve.

3) Preheat your grill on high. Lightly toast the slices of bread under the grill. Remove and cut each slice in half.

4) Ladle the warm soup into bowls. Top each bowl with a crouton and sprinkle the crouton with the cheese. Grind some black pepper over each bowl.

5) Place the bowls under the grill for 2-4 minutes until the cheese melts and turns golden (be careful not to burn).