Corn soup with chive oil

Cooking Soups Corn soup with chive oil

Corn soup with chive oil is easy, vegetarian and hearty. Perfect!

Lables: Low carb Low kilojoule Low sugar Lower gi Vegetarian Egg free Fish free Gluten free Lactose free Milk free Peanut free Sesame free Shellfish free Tree nut free Wheat free
  1. Blend chives with 1/3 cup (80ml) oil and 1 ice cube until smooth. Chill until needed.
  2. Cut kernels from cobs, reserve cobs.
  3. Heat the remaining oil in a large pan over medium heat. Cook onion, celery and garlic for 5 minutes or until soft. Add the kernels and potato, and cook for 1 minute. Add the stock, cobs and 1 litre water. Bring to the boil, then simmer over medium-low heat for 30 minutes or until potato is tender. Discard the cobs and blend soup until smooth. Strain through a fine sieve, season and serve topped with chive oil and extra celery.

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1/4 cup finely chopped chives
1/2 cup olive oil
6 fresh corn cobs, husks removed
1 onion, finely chopped
1 celery stalk, finely chopped, plus extra 1/4 cup very finely chopped celery
2 garlic cloves, crushed
3 desiree potatoes, peeled, chopped
2 cups chicken stock or water

Adv

Autors
Preparation time
15
Cooking time
40
Difficulty
Medium
Serves
6 people
Method
Baking
Category
Soups
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