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.