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CREAMY CORN SOUP

CREAMY CORN SOUP


INGREDIENTS

  • 6 corn cobs, husks and silks removed
  • 2 teaspoons olive oil
  • 1 brown onion, finely chopped
  • 1 celery stick, finely chopped
  • 1 leek, pale section only, thickly sliced
  • 2 garlic cloves, crushed
  • 2 Red Royale potatoes, peeled, coarsely chopped
  • 4 cups (1L) Massel chicken style liquid stock or vegetable liquid stock
  • 1/2 cup (125ml) light cream
  • 2 bacon rashers, finely chopped
  • Light cream, extra, to drizzle
  • Finely chopped chives, to serve

How to Make

1.Use a sharp knife to cut down the side of each corn cob to remove the kernels. Reserve the corn cobs.

2.Heat the oil in a large saucepan over medium heat. Add the onion, celery, leek and garlic. Cook, stirring, for 5 mins or until the onion softens. Add the corn kernels, reserved corn cobs, potato, stock and 2 cups (500ml) water. Bring to the boil. Reduce heat to medium-low and cook, stirring occasionally, for 30 mins or until the potato is tender. Set aside to cool slightly.

3.Use tongs to remove and discard the corn cobs. Carefully use a stick blender to blend mixture until smooth. Season. Add the cream and stir to combine.

4.Meanwhile, cook the bacon, stirring, in a frying pan over medium-high heat for 2 mins or until the bacon is crisp. Transfer to a plate lined with paper towel.

5.Divide the soup among serving bowls. Drizzle with extra cream and sprinkle with bacon and chives.


NUTRITION

  • 1322 kj
    ENERGY
  •  
  • 13g
    FAT TOTAL
  •  
  • 5g
    SATURATED FAT
  •  
  • 12g
    FIBRE
  •  
  • 13g
    PROTEIN
  • 870mg
    SODIUM
  •  
  • 11g
    CARBS (SUGAR)
  •  
  • 32g
    CARBS (TOTAL)
All nutrition values are per serve

NOTES

Allow additional time for cooling.

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