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Corn soup with chive oil
Corn soup with chive oil
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Prep Time:
15 minutes
Cook Time:
40 minutes
Total Time:
55 minutes
Satisfying vegetarian corn soup with flavorful chive oil. Delicious and simple!
Ingredients:
  • 62.50 ml finely chopped chives
  • 125ml 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
  • 3 desiree potatoes, peeled, chopped
  • 500ml chicken stock
Instructions:
  • Combine fresh chives with 1/3 cup (80ml) oil and 1 ice cube in a blender and blend until smooth. Refrigerate until ready to use.
  • Remove the corn kernels from the cobs and set aside the cobs for later use.
  • In a large pan over medium heat, heat the remaining oil. Sauté onion, celery, and garlic until soft, about 5 minutes. Stir in the corn kernels and potato, cook for 1 minute. Pour in the stock, cobs, and 1 liter of water. Bring to a boil, then simmer over medium-low heat for 30 minutes, until the potato is tender. Remove and discard the cobs. Use a blender to puree the soup until smooth. Strain through a fine sieve, season to taste, and serve topped with chive oil and extra celery.

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