Pea and Sweet Corn Soup Shooters with Truffles

By: Sally James

  • Yield: 4-6 Servings
  • Cuisine: Australian
  • Course: Appetizer


Corn Shooter

  • Fresh corn kernels, from 6 ears
  • 2 tablespoons Brookfarm Premium Macadamia Oil
  • 2 green onions (white part only), chopped
  • 1 stalk lemon grass (white part only), finely chopped
  • 1 1/2 cups vegetable or chicken stock
  • White oepper, sea salt and lemon juice, to taste

Pea Shooter

  • 1/2 cup chicken broth or salted water
  • 2 cups fresh peas
  • 2 sprigs mint
  • 1/3 cup milk
  • 1 tablespoon red wine vinegar
  • 1 tablespoon medium dry sherry, optional
  • Murrumbooee Bush Pepper and Salt Blend

To Serve

  • 1 tablespoon truffle mustard
  • 3 tablespoons crème fraiche or sour cream
  • Shaved Australian black truffles


  1. For Corn Shooters:
  2. Place kernels from 1 ear corn in a blender with 2-3 tablespoons of water (enough to make a soup consistency) and blend until smooth. Set aside.
  3. Heat the oil in a large saucepan, add the onion and lemongrass and sauté for 1-2 minutes or until starting to soften. Add the remaining corn and cook, stirring for 1-2 minutes.
  4. Add the stock, bring to the boil and simmer 4-5 minutes. Using an immersion blender or blender, process the mixture until as smooth as desired. Return to the pan, add corn “juice” and buttermilk, reheat and season to taste.
  5. For Pea Shooters:
  6. Bring the broth to the boil in a saucepan and add the peas with one mint sprig. Simmer for 1 minute or until just tender, but still bright green.
  7. Drain, reserving the liquid, and transfer to blender. Add the milk, vinegar, sherry and a couple of fresh mint leaves to the peas and puree, adding a little of the reserved liquid if necessary to bring to a desired consistency.
  8. Return to saucepan, season to taste and reheat.