'Yvette cooks effectively, without being affected', was the message in the NRC Handelsblad and I totally agree with that. What a great book Van Bovens leftovers is, a cookbook that really makes you happy!
Why does this make you happy?
Why? Because it's not too difficult and it's all nicely and nicely designed - by Yvette herself!! (which we are very sensitive to here). Moreover, we here at Happlify are unanimous for 'no waste' and this no waste bible is divided into seasons so that you don't get a recipe idea in the winter with summer vegetables or something. And in the back is a clear ingredients list. Ideal!
The best corn soup ever
In the month of July on page 166 you will find the most delicious corn soup there is. That's no joke. Once you've made this one, your family will be screaming for more every week. We can share that recipe with you here. Please!
Ingredients
Servings: 6 bowls
- 6 corn on the cob
- 2 tbsp. butter
- 100 ml dry white wine
- 2 Parmesan crusts, about 100 grams
- 3 sprigs of thyme
- 2 bay leaves
- 2 cloves garlic, finely grated
- sea salt and freshly ground black pepper
- the white of 1 leek, thinly sliced
- 1 jalapeño or green pepper, optional seedless, finely chopped
- 100 ml whipped cream or yogurt
- 1 tbsp. finely chopped fresh marjoram
- pinch of cayenne pepper
- crumbled feta (optional)
Preparation method
Cut the kernels off the cobs. Save the cobs, these are the carcasses that will give the soup more flavor.
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Melt the butter in a large pan and fry the corn kernels all over. Deglaze with the wine. Add the cobs, optionally the Parmesan crusts, thyme, bay leaf, garlic, 2 teaspoons salt, pepper and 2 liters of water to the pan and bring to the boil. Reduce the heat and let the soup simmer gently for 30 minutes. Scoop two skimmers full of corn kernels from the pan and set them aside for later. Add the leeks and chillies to the pan and simmer for a further 20 minutes.
Remove the cobs, cheese rinds and herb sprigs from the pan with tongs or a slotted spoon. Grind the soup smooth with an immersion blender or put it in batches in the blender. Reheat the soup with the reserved whole grains and serve with a generous spoonful of whipped cream or yogurt and sprinkled with marjoram and a pinch of cayenne.
Yvette puts feta on it, but she does that on everything.
Fancy more of this goodies? Logically.
You can find this delicious recipe in this brand new cookbook Van Van Bovens leftovers by Yvette van Boven. As far as we are concerned, it is the divine clique bible that you should have at home as a no waste food lover. A book full of surprising and simple dishes for every season. More than 200 super easy recipes for waste - free cooking all year round . Available among others via Bol.com - €29.99
Yvette van Boven - (Ireland, 1968) is a culinary writer, cook, illustrator and TV presenter. She has written numerous successful cookbooks – such as Home Made , Home Sweet Home and Home Made Basics – which have been translated into English, French, Spanish and German. Home Made Basics won the title The Golden Cookbook in 2020, for best cookbook of the year. In addition to her books, Yvette is also known for the TV programs Koken met Van Boven and De streken van Van Boven , her weekly column in Libelle and Volkskrant Magazine and her tasty contribution to delicious . Yvette designs the illustrations and design of her books herself. Photo: Oof Verschuren
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