Corn soup - Saborea España

Corn Soup




Boil 1l of water with the corn and cook for 20’. Preserve until next day in the same water.

Add 4l of white stock, tomato, saffron, onion and 3 garlic cloves.

Cook at low heat during the first hour. Then add the sweet potato and the wheat and cook for another half an hour. Then add a preparation with the rest of the garlic, cumin, salt, parsley and coriander until arriving up to 2 hours of cooking. Preserve considering not to let the grain cook too much.


Onion sauce:

Cut the onion in julienne and cook it with oil in a pan. When it gets transparent, add the species, sugar and wine. Correct with water if necessary. Pass it through the kitchen robot until you get a creamy texture.



Cook the breast in a vacuum for 20’ at 55º. Then grill them by the fat part.


Roasted sweet potato:

Cook the sweet potatoes wrapped in aluminum paper in the oven for 45’ at 230º.



  • 1 kg corn for the stock
  • 0,300 gr wheat
  • 0,300 gr onions from Lanzarote
  • 0,500 gr sweet potatoes
  • 6 garlic cloves
  • ½ fistful of parsley
  • ½ fistful of coriander
  • 1 coffee spoon of saffron
  • 1 coffee spoon of cumin
  • 300 gr tomatoes without seeds
  • 0,40 gr salt flakes
  • 1l water
  • 4l chicken stock (pigeon in this case)
  • 4 pigeons of around 400gr each. We’ll use only the breasts for the mise en place and the rest for the stock
  • Coriander sprouts

    • 0,500 gr onions
    • 1 coffee spoon of star anise
    • 1 coffee spoon of cardamom
    • 1 coffee spoon of Jamaican pepper
    • 1 spoon of olive oil
    • 100 gr sugar
    • 0,250 cl good red wine
    • 0,100 cl water

    • 0,500 gr small sweet potatoes