- 3 each Large Onions
- 4 each Corns
- 2 each Dry Bay Leaves
- 10 each Peppercorns
- 2 sprigs Thyme
- 5 litre Vegetable Stock
- 1 tablespoon Lemon Juice
- 1/ 2 can Coconut Cream
- 1 box Silken Tofu
- 2 sprigs Parsley (for garnish)
Prepare all the mirepoix for the soup: - Cut onion Paysanne cut - Make the Bouquet Garni (put 2 dry bay leaves, 10 peppercorns, 2 fresh thyme springs into a piece of chinacloth and tie with a twine). - Cut nibs off your corn.
Caramelize slightly the onions (do not let them turn brown).
Transfer the onions, corn and bouquet Garni to a large pot, cover with water and bring to boil. Reduce to simmer and let it cook until the corn in tender.
Puree the soup in a blender until smooth.
Pass the soup through the chinois or a very fine strainer.
Bring it back to boil, add coconut cream, lemon juice and season to taste.
Serve hot with silken tofu, some finely sliced greens like parsley or dill and granola.