Pea and Sweet Corn Soup Shooters with Truffles

By Sally James
Ingredients for this unusual duo of bright green and yellow soups are available at specialty food stores. This is a lovely way to show off the vivid colors of summer vegetables.
  • Cuisine: Australian
  • Course: Appetizer


  • Brookfarm Premium Macadamia Oil
  • chicken broth or salted water
  • Corn Shooter:
  • crème fraiche or sour cream
  • fresh corn kernels
  • fresh peas
  • green onions (white part only)
  • lemon grass (white part only)
  • medium dry sherry
  • milk
  • Mint
  • Murrumbooee Bush Pepper and Salt Blend
  • Pea Shooter:
  • Red Wine Vinegar
  • Shaved Australian black truffles
  • To Serve:
  • Truffle mustard
  • vegetable or chicken stock
  • White oepper
  • sea salt and lemon juice


  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.