Sweetcorn-and-gruyère soup
| Recipe By: | Hannah Lewery |
| Serves: | 4 |
| Cooking Time: | 25 minutes |
| Prep Time: | 15 minutes |
Ingredients
- 3 Tbsp olive oil, to drizzle
- 1 medium onion, finely chopped
- 3 x 420 g cans sweetcorn
- 6 cobs sweetcorn
- 100 g gruyère, grated
- 1 cup cream
- sea salt and freshly ground black pepper, to taste
- basil or flat-leaf parsley, to garnish (optional)
- crusty bread
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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.
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