Venezuelan Crema de Jojoto (Sweet Corn Soup) Recipe

Ingredients

• 6 tablespoons butter (90 g)
• 3/4 cup diced onion (120 g)
• 1 cup leeks, white part only, sliced (100 g)
• 8 ears of fresh corn, kernels removed (approximately 4 cups of kernels) (600 g)
• 5 cups milk (1.2 liters)
• 1 cup water (240 ml)
• Coarse sea salt to taste
• 1 pinch freshly ground white pepper
• 4 sprigs fresh cilantro

Instructions

1. 1

   In a pot over medium-low heat, melt 4 tablespoons of butter and sauté the onion and leeks, stirring occasionally, until they wilt, about 6-7 minutes.

2. 2

   Add the kernels from 7 corn cobs and stir well to integrate with the sofrito.

3. 3

   Add the milk and water, season with salt and pepper, and cook over medium heat stirring occasionally to prevent sticking, until it begins to boil.

4. 4

   Make a bouquet with the cilantro sprigs by tying them with kitchen string.

5. 5

   Lower the heat to low, add the cilantro bouquet and cook covered over low heat for 20 minutes.

6. 6

   Remove from heat and let cool for about 20 minutes. Discard the cilantro bouquet.

7. 7

   In a blender, blend the mixture in batches until you obtain a completely creamy and homogeneous texture.

8. 8

   Return the blended mixture to the pot, add the kernels from the remaining corn cob, and cook covered over medium-low heat for 20 more minutes.

9. 9

   Turn off the heat and add the remaining 2 tablespoons of butter. Stir until completely melted.