Sweetcorn And Basil Velouté

This recipe for Sweetcorn And Basil Velouté is my recreation of the one made by Liam Tomlin. I now have the recipe book in which it features and I did not get it quite right. But, in my opinion, it is all about the flavour, and there I was spot on.

Today’s inspirational recipe from Lavender and Lime ♥ Sweetcorn And Basil Velouté ♥ #LavenderAndLime Share on X

I have come across the terminology ‘velouté’ on various occasions, but I have never had the pleasure of tasting one until our evening at the opening of Liam Tomlin Food at Leopard’s Leap. A velouté is one of the five “mother sauces” in French cuisine and is basically a stock thickened with a blonde roux. Anyone who has made a béchamel sauce before, will be familiar with a roux. It is a mixture of equal parts butter and flour. The sweetcorn and basil velouté I tasted was amazing, and the weekend after our lovely evening, I decided to try and recreate the dish at home. I decided however, once I had started, to not use a basil oil but instead to make use of the truffle oil that we received in our gift box. This can be served at room temperature so you can make this ahead of time if you are planning a dinner party.

Sweetcorn And Basil Velouté
Sweetcorn And Basil Velouté
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Sweetcorn And Basil Velouté

Recipe Category: Soup
Makes enough for: 2 people
All Rights Reserved: An original recipe from Lavender and Lime


  • 15 g butter
  • 15 mls flour
  • 250 mls vegetable stock
  • 2 cobs corn, kernels removed
  • 5 basil leaves, cut into ribbons
  • Truffle oil for garnishing


  • Melt the butter in a pot
  • Stir in the flour to make a smooth paste
  • Stir in the stock and bring to a simmer
  • Add the corn and continue simmering until the corn is cooked
  • Blend until smooth and pass through a chinois
  • Return to the heat with the basil leaves and allow to warm through
  • Serve at room temperature with a drop of truffle oil for each serving

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48 thoughts on “Sweetcorn And Basil Velouté

    1. Thanks AD. Try your local Woolworths – the one they do is really good and it lasts a long time as you don’t need to use a lot of it 🙂

  1. Mmmmmmm – yes.
    I purchased some lovely macadamia oil infused with lemon myrtle recently and while I think that the basil would drown out the subtle taste of the lemon myrtle it gives me some more ideas on how I can use it.

    1. Lemon myrtle has such a lovely aroma and I am sure the oil smells amazing. Just swap out the basil and the truffle oil for this oil as I am sure it will be fantastic 🙂

  2. I’ve also come across veloutes a lot recently but I’m not sure I’ve had one. I’m not always sure if I like cold soups though so I think I’d serve it warm.

  3. I love a good & tasty sweetcorn soup & to combine it with basil: I didn’t know that would be so tasty! I learned a great combo here!

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