Venezuelan Crema de Jojoto (Sweet Corn Soup) Recipe
This crema de jojoto is comforting and balanced, with that characteristic sweet-savory flavor of Venezuelan tender corn. It's made with milk and butter, ready in 1 hour and 25 minutes, and perfect as a first course.
Servings: 6 people
Calories: 343kcal
Ingredients
- 6 tablespoons butter 90 g
- ¾ 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
- 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.
- Add the kernels from 7 corn cobs and stir well to integrate with the sofrito.
- 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.
- Make a bouquet with the cilantro sprigs by tying them with kitchen string.
- Lower the heat to low, add the cilantro bouquet and cook covered over low heat for 20 minutes.
- Remove from heat and let cool for about 20 minutes. Discard the cilantro bouquet.
- In a blender, blend the mixture in batches until you obtain a completely creamy and homogeneous texture.
- 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.
- Turn off the heat and add the remaining 2 tablespoons of butter. Stir until completely melted.
Notes
- Nutritional values are approximate and were calculated automatically with WordPress Recipe Maker. They may vary depending on the specific ingredients and brands you use.
- This recipe is naturally gluten-free. Use an immersion blender if you don't want to wait for it to cool before blending.
- Keeps 5 days refrigerated in an airtight container.
- Freezes for up to 3 months; when thawing, blend again to recover the creamy texture.
- For an extra touch, serve it with a few diced cubes of white queso palmita and a drizzle of heavy cream.
Nutrition
Calories: 343kcal | Carbohydrates: 36g | Protein: 11g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 55mg | Sodium: 192mg | Potassium: 696mg | Fiber: 3g | Sugar: 19g | Vitamin A: 1251IU | Vitamin C: 12mg | Calcium: 272mg | Iron: 1mg