EAT Cream of Corn soup

GUEST BLOGGER TC

Bold, small £3.15

The abundance of corn nomenclature is as plentiful as the many uses of its crop. Maize or corn, however you know it, was once just a humble foodstuff but is now used to create confusing mazes or to provide cover for breeding game birds.

For me, few sights are more redolent of late summer than a crop of maize at its most verdant. Knowing that its sweet bounty nestles hidden, deep within its leafy foliage, is a surreptitious treat buried from the uninitiated.

A freshly-picked cob, blanched and smeared with butter, each kernel glistening and swelling with sweetness, is one of the last bastions of summer fare.

It was always going to be difficult to recreate this quintessential summer sensation in a soup but, with their cream of corn, EAT are not far off.

The soup is buttery, creamy and, though with weight, is blended in such way to give it an equally silky and decadent quality.

There is just enough kernel husk to provide character and bite and its shade of musky yellow encapsulates its ‘food-of-the-earth’ feel.

EAT call it cream of corn, I prefer cream of the crop

TC