When pureed, sweetcorn soup is smooth and creamy even without adding any dairy.
1 person made this
4 tablespoons olive oil
4 cloves garlic, minced
1kg frozen sweetcorn
1 small potato, peeled and diced
1 tablespoon cornflour (optional)
1 tablespoon dried rosemary, crumbled
1 sprig fresh rosemary for the decoration
Method Prep:10min › Cook:45min › Ready in:55min
Heat olive in over low heat in a large pot,. Fry garlic till soft, about 3 minutes, add half of the sweetcorn, potato and rosemary. Fry for 2 minutes, then 1L water. Bring to the boil, cover and reduce heat. Simmer for 25 minutes.
Puree soup with an immersion blender till smooth.
Add the remaining sweetcorn and cook for a further 15 minutes. If the soup is too thin, dilute the cornflour in a little water. Stir it into the soup and cook, stirring, till thickened. Ladle into soup bowls, garnish each with a few rosemary needles, and serve.