Ingredients
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1 tablespoon olive oil
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1 onion, finely chopped
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1 leek (pale part only), thinly sliced
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2 celery stalks, sliced
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500g potatoes, peeled, cut into 1cm cubes
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2 cups (320g) frozen corn kernels
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1L (4 cups) light milk
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2 tablespoons chopped flat-leaf parsley, plus extra chopped parsley to serve
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2 slices white bread
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1 garlic clove
Method
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1Heat the olive oil in a large saucepan over medium heat. Add the onion, leek, celery and some salt and pepper and cook, stirring, for 5 minutes or until the vegetables soften. Add the potato, corn and milk, bring to a simmer, then reduce the heat to low, cover and simmer for 15 minutes or until the potato is tender. Cool slightly, transfer half to a blender and puree until smooth. Return the puree to the pan with the parsley and stir over low heat for 2 minutes to heat through.
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2Meanwhile, toast or chargrill bread on both sides, rub all over with the whole garlic clove, then cut into 1.5cm cubes.
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3Spoon soup into bowls, scatter with croutons and extra parsley, then serve.
Source: taste.com.au
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