Sweetcorn-and-Gruyère soup
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- Hannah Lewry
- 4 (2 adults and 2 children)
- Easy
- Fat conscious Meat-free
- 15 minutes
- 25 minutes
Ingredients
- 2 T olive oil
- 1 onion, chopped
- 3 x 420 g cream-style sweetcorn cans
- 1–2 cups vegetable stock
- ½ cup milk
- 4 sweetcorn on the cob
- 100 g Gruyère, grated
- ½ cup cream
- sea salt and freshly ground black pepper, to taste
- purple or green basil, to garnish
- crusty bread, for serving (optional)
Cooking Instructions
Heat the olive oil in a medium saucepan over a low heat. Add the onion and gently fry until soft and translucent. Add the drained canned sweetcorn, stock and milk and simmer gently for 15 minutes.
Transfer to a blender and blend until smooth, return to the saucepan and heat through.
Using a sharp knife, cut the fresh corn off the cobs, add to the saucepan and cook until cooked but still crunchy, about 5 minutes. Stir occasionally.
Remove from the heat, stir in the cheese and cream and season to taste. Garnish with basil and serve warm with crusty bread if you like.
Chef's note: “If you’re facing a week day when there just isn’t enough time to cook supper from scratch, buy Woolworths’ fresh creamy sweetcorn soup with basil, which is just as tasty as this recipe. It’s delicious served with cheesy toasts.”
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