- 1 country loaf, thinly sliced
- 8 cobs sweet corn, boiled
- 2 cups good-quality vegetable stock
- 1 cup cream
- sea salt and freshly ground black pepper
- 1 x 80 g logs goat’s-milk Crottin
- extra virgin olive oil, for drizzling
- chopped fresh parsley, for sprinkling
Preheat the oven to 200°C.
Using a rolling pin, flatten the slices of country loaf and place over the sides of an ovenproof jug to create a slight curl.
Bake for 3 minutes, or until crisp and slightly coloured. Remove and set aside to cool.
Carefully run the blade of a sharp knife down the side of each corncob to remove the kernels.
Place in a blender with the stock (use chicken stock if you are not vegetarian as the flavour will be rounder), cream and seasoning.
Blend until creamy then place in a saucepan over a low heat. Simmer for a few minutes, until warmed through.
Spoon into bowls and serve with rounds of goat’s-milk Crottin, delicate countryloaf croutons and a drizzle of olive oil. Add chopped fresh parsley and season to taste.
Cooks notes: Sprinkle with Cooks’ Essentials oak-smoked flake sea salt. For a flavourful vegetarian alternative, use vegetable instead of chicken stock.
Per serving: 3149.9 kJ, 19.9 g protein, 40.4 g fat, 71.2 g carbs
Remove the fibrous outer leaves and silken threads of the corncob to reveal the sweet golden nuggets within.