Chick pea, corn & burnt aubergine soup, lime yoghurt

I got the idea for this soup when I was making the Italian classic pasta e ceci one evening, although the only thing they really have in common is a pureed consistency and chick peas. Rather than thicken the liquid with the beans though I used fresh corn I bought in the market. The good thing about the ears is that once you’ve shucked the kernels off you can make a stock with the left over cobs.

To complement the sweetcorn, I wanted to introduce a nice smoky flavour (like the amazing elote in 777) so I used chipotle chillies and an aubergine that had been burnt over a gas stove. To balance what could be a cloying dish there’s a tart yoghurt garnish, the acidity ramped up with the juice of a lime and also its zest for an extra bit of freshness.

Chick pea, corn & burnt aubergine soup, lime yoghurt

Chick pea, corn & burnt aubergine soup, lime yoghurt

Serves: 2

Ingredients:
For the lime yoghurt
100g Greek style yoghurt
1 small lime, zest and juice
Salt

For the soup
2 ears of corn, shucked with kernels and cobs reserved
60g shallots, diced
30g carrots, diced
30g celery, diced
5 peppercorns
1 medium aubergine
15g butter
1 large clove garlic, minced
1 large chipotle chilli
250g chick peas, cooked
Salt

Method:

  1. For the lime yoghurt, mix the yoghurt, lime zest and juice together thoroughly.
  2. Season to taste and then reserve in the fridge.
  3. For the soup, chop the corn cobs roughly and, along with the shallots, carrots and peppercorns, add to a pot filled with 500ml of water.
  4. Bring to the boil and then simmer for half an hour.
  5. Strain the solids out with a sieve and reserve the liquid.
  6. Char the aubergine on the largest ring of a gas stove over a medium heat, turning occasionally with tongs, for 10-15 minutes until it collapses.
  7. Wrap in Clingfilm and leave to cool and then scoop out the flesh. Reserve.
  8. Melt the butter in a sauce pan over a medium heat and then add the corn and garlic.
  9. Sauté for around 10 minutes and then add the corn cob stock, aubergine flesh and chipotle.
  10. Cover the pot and simmer for 20 minutes.
  11. Transfer the contents of the pot to a blender and puree until very smooth.
  12. Pour the liquid back into the pot and add some more water if the soup is too thick.
  13. Add the chick peas and simmer for a few minutes until warmed through.
  14. Divide between two plates and serve with a dollop of the yoghurt.

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