As the temperature drops, there’s nothing quite like a hearty soup to warm the soul.
Prep Time : 0:15 | Cook Time : 0:35 | Total Time : 0:50 | Serving : 4 person.
Ingredients
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50g butter
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1 leek, thinly sliced
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4 tsp olive oil
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250g sebago potatoes, peeled, coarsely chopped
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5 (800g) corn cobs, kernels removed
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1L Massel chicken style liquid stock
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1/2 cup thickened cream, plus extra for serving
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5 slices day-old bread, thickly sliced, crusts removed, cut into squares
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20 green prawns, peeled, deveined and chopped
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1/3 cup fresh coriander leaves
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Pinch of dried chilli flakes
Method
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Step 1
Heat 25g butter and 2 tsp olive oil in a large saucepan over medium-high heat. Add leek. Cook, stirring, for 5 minutes or until softened.
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Step 2
Add the kernels from the corn cobs and the potato. Add 1L chicken stock. Simmer, partially covered, for 25 minutes.
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Step 3
Use a stick blender to blend until smooth. Add the thickened cream. Season with white pepper and reheat gently.
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Step 4
Meanwhile, heat the other 25g butter and 2 tsp olive oil in a frying pan. Add day-old bread to the pan. Cook, stirring, until starting to turn golden.
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Step 5
Add the chopped green prawns. Stir until prawn changes colour. Sprinkle bread mixture over soup with fresh coriander leaves and chilli flakes.