- 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
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.