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

• 50g butter

• 1 leek, thinly sliced

• 4 tsp olive oil

• 250g sebago potatoes, peeled, coarsely chopped

• 5 (800g) corn cobs, kernels removed

• 1L Massel chicken style liquid stock

• 1/2 cup thickened cream, plus extra for serving

• 5 slices day-old bread, thickly sliced, crusts removed, cut into squares

• 20 green prawns, peeled, deveined and chopped

• 1/3 cup fresh coriander leaves

• Pinch of dried chilli flakes

Method

• 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.

• Step 2

  Add the kernels from the corn cobs and the potato. Add 1L chicken stock. Simmer, partially covered, for 25 minutes.

• Step 3

  Use a stick blender to blend until smooth. Add the thickened cream. Season with white pepper and reheat gently.

• 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.

• Step 5

  Add the chopped green prawns. Stir until prawn changes colour. Sprinkle bread mixture over soup with fresh coriander leaves and chilli flakes.