Posted in Recipes

Corn & fennel soup with a touch of lemon & served with Parmesan thyme crisps

This is a georgous, easy & lovely summer soup! It oozes deliciousness!!
It is a mix from corn, fennel, sjalots, garlic & vegetable stock. It is mixed in a blender. To serve, pour a bit of fresh lemon juice over the top of each bowl of soup. That makes the soup divine! It is served with fresh home made parmesan thyme crisps: they ad a sublime taste to the soup.
This is lovely as a snack, a main dish or as a soup. It really fills you up!
Recipe: For 5 bowls of soup
Ingredients:
** For the soup:
300 gr of corn , well rinsed & well drained
10 fat shallots, peeled & finely sliced
2 fat cloves of garlic, peeled & finely diced
2 medium fennel bulbs, cleaned, hard bottom cut out, the green parts & tips removed, cut into pieces
800 ml of hot gluten free vegetable stock
3 tablespoons of a fruity EVOO
juice of 1 lemon
** For the Parmesan thyme crisps:
150 gr of a block of fresh parmesan cheese, grated
6 to 8 sprigs of fresh thyme, sprigs removed
Method:
1. Take an oven rack out of the oven & line with a silpat or baking sheet. Preheat the oven to 200°C ( 392 F) for 10 minutes.
2. Take a large cooking pot & turn the heat on high. Add the 3 tablespoons of EVOO to the pot. When hot, add the sliced shallots & the garlic. Fry until a bit brown. Stir a lot.
3. After 3 minutes or so, add the corn & the diced fennel pieces. Fry for about 3 to 5 minutes. Stir a lot.
4. Now, add the hot vegetable stock & stir, turn the heat on medium. Place a lid on the pot & boil until all of the vegetables are cooked trough. This will take about 15 to 20 minutes. Stir from time to time. When the soup is ready, pour in a blender & blend until smooth or until it is to your liking. This is a thick soup!
5. In the time that your soup is cooking, take your grated Parmesan & fresh thyme & mix evenly. With your hand, place half handfulls of the cheese thyme mix evenly on the Silpat. With the back of a spoon , flatten the cookies, side by side. You can get about 6 cookies on 1 sheet. Place into the preheated oven & bake for about 5 to 10 minutes until the cheesy cookies are golden brown & cooked. Carefully, take them out of the oven. If they stick to each other, just carefully pull them away. Remove them with a spatula & leave them on a wire rack to cool down a bit. Do the same with the rest of the parmesan & thyme.
6. When ready to serve, laddle the soup in the soup bowls. Pour a drizzle of fresh lemon juice over the top of each bowl of soup. Lay a Parmesan thyme cookie on the side & enjoy!

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Corn & Fennel Soup With A Touch Of Lemon & Served With Parmesan Thyme Crisps on Foodista
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Author:

Hello! My name is Sophie & I love to cook & bake mostly healthily but with a twist! There is a bit of gardening & travelling in here too! Enjoy! :)

84 thoughts on “Corn & fennel soup with a touch of lemon & served with Parmesan thyme crisps

  1. MMMMMM,…what a nice & yummie looking soup! Excellent with the home made Parmesan thyme crisps!!!

  2. You eat so well. A sweet corn soup is one of our faves. Usually we like to put tarragon in it, but fennel also has that same anise flavor, so it sounds like a perfect match.

  3. Yummo! I LOVE that soup–what a great combo! And those crisps are great. I make those Parmesan crisps on Passover with the soup course to make it a little different, and people love it.

  4. Great looking soup and easy too. With corn season upon us, this is a wonderful recipe to make right now. Like your Parmesan crisps too – I call them fricos and everyone loves them. Turn around and they're gone.Sam

  5. I would love to be dinning on that soup paired with your last post a roasted plum salad. Sounds delicious. I just love making those delicate and sophisticated parmesean crisp.

  6. Thanks you, Sophie! I think that now I'm better. About that soup… here is winter, so one corn and fennel soup is a really good recipe! Regards

  7. I love corn soup – it reminds me of my family on the East Coast. We would have fresh corn during the summer – always eaten within hours of being picked. Love the addition of fennel which is a combination I have not had. And how could you go wrong with a parmesan crisp garnish.

  8. Corn & fennel is not a combination I've had – but I do love both individually, so would be interested to try them together. As for the parmesan crisps, I'd be well up for those!

  9. Sophie, I love the addition of thyme to your parmesan crisps–I still have not tried those, and your rendition looks wonderful.

  10. I love those little parmesan crisps! Sounds like the perfect thing to go with that soup, which looks incredibly filling by the way.. 🙂

  11. Corn with fennel sounds wonderful and I love the parmesan crisps. Sounds like the most perfect pairing. Love the color on the soup also!!

  12. I really, really need to give fennel a try…Love the parmesan crisps! My partner uses the same method to make parmesan bowls, for salads. But I like the idea of adding aromatic herbs to the cheese!

  13. After all these adjectives I'm curious to try this soup! The parmesan chisps sounds amazing! A perfect combination! Thanks for congrats!

  14. Oh YUM! I LOVE these kinds of soups and I love corn and I'd never have thought of pairing fennel with it. I will definitely try this. And parmesan crisps are DELICIOUS!

  15. The crisps with thyme are amazing. Woudl go well ith soups and salads! Love the idea of the corn with the fennel – all os which are in season! This is indeed a summer recipe of deliciousness! I thought I was the only one who used that word "deliciousness") My characters say it a lot in my current play.

  16. Corn and fennel sounds like a great combination I've never had yet. Nice touch with the parmesan crisps!

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