It doesn’t take a long list of ingredients to cook a nice and filling soup. This recipe might be perfect for those working long hours with little time to cook.
•10 whole sweet corn
•100g sliced onions
•100g sliced leek
•20ml vegetable oil
•1tsp salt plus more to taste
•1.5 liters of vegetable stock
1 Using a large hole grater over a very large bowl, grate off the corn kernels. Use the blunt side of a knife blade to scrape remaining liquid and corny bits into the bowl after you grate each cob. Set aside this luscious raw corn puree.
2 In a large pot heat oil or butter over medium heat. Add onions and leeks and 1/2 tsp. salt. Cook, stirring occasionally, until onion wilts, about 3 minutes.
3 Meanwhile, peel and chop potato. Add potato and stock to pot. Bring to boil. Cook until onions, leeks and potatoes are very soft, about 10 minutes. Add corn. Cook until heated through, about 2 minutes.
4 Puree with an immersion blender or in a blender or food processor (do this in small batches to avoid splashes and burns).
5 Add salt to taste.