Corn soup with chive oil

Posted by adm On September - 5 - 2011

How to cook Corn soup with chive oil


  • 1/4 cup finely chopped cive
  • 1/2 cup (125ml) olive oil
  • 6 fresh corn cobs, husks removed
  • 1 onion, finely shredded
  • 1 celery stem, finely sliced, plus supernumerary 1/4 cup very finely chopped celery
  • 2 garlic cloves, humiliated
  • 3 desiree potatoes, raw, sliced
  • 2 cups (500ml) chicken stock or h2o

How to:

  • Blend chives with 1/3 cup (80ml) oil and 1 ice cube until quiet. Chill until requisite.

  • Cut kernels from cobs, reserve cobs.

  • Heat the remaining oil in a large pan over medium oestrus. Cook onion, celery and garlic for 5 minutes or until subdued. Add the kernels and spud, and cook for 1 moment. Add the strain, cobs and 1 litre h2o. Bring to the seethe, then simmer over medium-low heat for 30 minutes or until potato is bid. Discard the cobs and blend soup until still. Strain through a fine sieve, season and serve topped with chive oil and supererogatory celery.

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