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Ingredients

+

Soup Base

Pap Fingers

  • Boiling water 1.0 l
  • Maize meal 200.0 g
  • Water 250.0 ml
  • Salted butter 80.0 g
  • Sweetcorn kernels 400.0 g
  • Eggs, beaten 4.0 pc
  • Panko crumbs 450.0 g

Comfort and nostalgia come together in this creamy sweetcorn soup, a playful take on familiar diner-style flavours. The rich, velvety soup is layered with smoky paprika, herbs and crispy bacon for depth, while golden pap fingers add a satisfying crunch for dipping. Familiar ingredients are reimagined in a fun, interactive format that brings warmth, indulgence and a touch of nostalgia to the plate.

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Preparation

  1. Soup Base

    1. In a pot, add butter. Once melted, add onions, celery and thyme and sauté until slightly brown, around 5 min. Add creamy corn, deseeded chillies, garlic and fresh parsley and allow to cook for a further 5-8 min on medium. 
    2. Add evaporated milk, Knorr Professional Cheese Sauce Powder, Robertsons Savoury Rice and Robertsons Smoked Paprika and bring to the boil until slightly thick. If the soup appears a bit too thick, hot water can be added to slightly to thin out the soup. Set soup aside. 
    3. Fry macon/bacon until crispy and add to the soup. Place cooled cooked soup into a blender. Once fully blended, strain using a fine mesh sieve. 
    4. In a griddle pan, fry corn on a cob until grill marks show and set aside for garnishing.
  2. Pap Fingers

    1. Make a slurry using 250 ml water and 200 g maize meal. 
    2. In a pot, bring water, salted butter and Robertsons Savoury Rice to the boil. Once boiling, add the maize meal slurry and stir continuously using a wooden spoon. The pap should take about +- 8-10 min. 
    3. Once pap is ready, add the sweetcorn kernels and combine well. Transfer pap into a lined tin and cut into lengthy fingers. Set aside. 
    4. Deep the pap fingers in the egg, then in the panko crumbs and deep fry in 180 °C oil for 2 min until brown.
  3. To serve

    1. In a soup bowl, add soup, place grilled corn on a cob on top, add fresh garnishes, and sprinkle Robertsons Smoked Paprika on top.
  4. Chefs tip

    1. A small amount of corn and bacon can be fried together on the side to use for garnish. For a deeper colour, Robertsons Turmeric can be added.
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