Sweetcorn Soup
Sweetcorn is fantastic to use as a quick and simple soup. I have used fresh corn on the cob and 1 tin of sweetcorn. The tinned sweetcorn has its own tasty juice that can be added to the soup.
Ingredients
- Spanish Onion x 1 Medium
- Fresh Garlic x 2
- Butter x 1 Tablespoon
- Corn On The Cob x 1
- Tinned Sweetcorn 340g Tin x 1
- Sugar x ½ Tablespoon
- Vegetable Stock x 400 ml (Freshly made or a stock cube dissolved in water)
- Potato x ½ Medium
- Thyme x 1 Tablespoon Of Fresh Leaves
- Double Cream x 50 ml
Preparing The Ingredients
- Peel and chunky dice the Spanish onion
- Peel and finely slice the garlic cloves
- Cut the corn from the corn on the cob
- Peel and cut the piece of potato into thin slices
- Prepare the vegetable stock and have hot ready to use
Cooking The Ingredients
- Heat a pan to medium heat and add a little oil
- Drop in the onions and cook for 2 minutes
- Add the garlic and cook for 1 minute
- Drop in the butter, potato, and fresh sweetcorn and cook for 2 minutes
- Add the thyme leaves, and sugar and cook for 1 minute
- Pour in the vegetable stock bring to a boil and simmer for 10 minutes
- Pour in the cream and cook for 2 minutes
Finishing The Soup
- Once the potato and sweetcorn are fully cooked remove the pan
- Blend the soup to a smooth consistency (There will be a few bits)
- Push the soup through a fine strainer to smooth the soup out
- Pour into a bowl and drizzle with a little chive oil
