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Sweetcorn soup

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Sweetcorn soup

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 20 minutes

Ingredients

3 sliced baby leeks
50 g butter
1 T olive oil
3 cloves crushed garlic
4 corn cobs
1/2 cup cream
1 1/2 cups chicken or vegetable stock
fresh mint

Method

Place sliced baby leeks, butter, olive oil and cloves crushed garlic in a large saucepan over a medium to low heat. Gently fry until soft and fragrant.

Remove the kernels from corn cobs and add to the pan. Fry for 5 minutes before adding enough chicken stock to cover the corn. Simmer for 5 to 10 minutes or until the corn is tender.

Remove from the heat and blend half the soup until smooth.

Combine with the remaining soup, stir in cream and season to taste. Garnish with fresh mint.