Jun 08 2026
Restaurants›Coast›Corn Velouté Recipe

Corn Velouté Recipe

Inspired by Coast
Time1h
Serves4

Corn & lemongrass soup, chanterelle, cornbread croutons

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Ingredients

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Soup Base

Chanterelles

Cornbread Croutons

Method

Soup Preparation

  1. 1

    Cook the Base

    In a large pot, heat olive oil over medium heat. Add chopped onion and sauté until translucent, about 5 minutes. Add minced garlic and cook for another minute.

  2. 2

    Add Corn and Lemongrass

    Add fresh corn kernels and chopped lemongrass to the pot. Stir to combine and cook for another 3 minutes.

  3. 3

    Simmer

    Pour in the vegetable broth, season with salt and black pepper, and bring to a boil. Reduce heat and let simmer for 15-20 minutes.

  4. 4

    Blend

    Remove the lemongrass stalks and blend the soup until smooth using an immersion blender or a regular blender.

Chanterelle Preparation

  1. 5

    Sauté Chanterelles

    In a skillet, melt butter over medium heat. Add chanterelle mushrooms and thyme. Sauté until the mushrooms are tender and golden, about 5-7 minutes.

Cornbread Crouton Preparation

  1. 6

    Prepare Croutons

    Preheat oven to 375°F (190°C). Toss cubed cornbread with melted butter and a pinch of salt. Spread on a baking sheet and bake until golden and crispy, about 10-15 minutes.

Final Assembly

  1. 7

    Serve

    Ladle the corn velouté into bowls, top with sautéed chanterelles and sprinkle with cornbread croutons. Enjoy!

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