Sweet corn cream soup

Ingredients

• 200 g Sweet corn kernels, boiled
• 50 ml Heavy cream
• 1 tbsp Celery stalk, finely chopped
• 1 pcs Spring onion, finely chopped
• 1 clove Garlic, minced
• 500 ml Home made vegetable stock
• 1 pinch Chives, fresh, finely chopped
• 2 tbsp Olive oil
• 2 tbsp Butter
• 1 tbsp Fresh coriander, finely chopped and some for garnishing
• 1 tsp Corn starch
• 1 pinch Red chilli, split and seeded and some for garnishing
• 1 pinch Salt
• 1 pinch Freshly ground black pepper

Method

1. Combine about 90% of the sweet corn and some water in a blender then blend to a very smooth paste.
2. Reserve the remaining kernels.
3. Heat the olive oil and butter in a medium saucepan over medium heat then sauté the onion until they become soft.
4. Add all the herbs and sauté them for one minute.
5. Now, stir in the corn paste and stock, then bring to a boil.
6. Stir in the cream then season with salt, chili, pepper, and the remaining corn kernels, then simmer for about 3-5 minutes.
7. Make a paste by mixing the corn starch with a tablespoon of water then add to the saucepan to thicken the soup.
8. Allow to simmer for 3 more minutes.
9. Taste the soup then adjust seasonings if necessary.
10. Garnish with some chopped celery and serve hot.