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Corn soup with prawn & chilli pangrattato
Corn soup with prawn & chilli pangrattato
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Prep Time:
15 minutes
Cook Time:
35 minutes
Total Time:
50 minutes
Cozy up with a comforting bowl of hearty soup as the weather gets cooler.
Ingredients:
  • 50g butter
  • 1 leek, thinly sliced
  • 18.40 gm olive oil
  • 250g sebago potatoes, peeled, coarsely chopped
  • 800g corn cob
  • 1L chicken style liquid stock
  • 126.25 gm thickened cream, plus extra for serving
  • 5 slices day-old bread, thickly sliced, crusts removed, cut into squares
  • 20 green prawns, peeled, deveined and chopped
  • 82.50 ml fresh coriander leaves
  • Pinch of dried chilli flakes
Instructions:
  • In a large saucepan over medium-high heat, melt 25g of butter with 2 tsp of olive oil. Add the leek and sauté, stirring occasionally, for 5 minutes until softened.
  • Combine the corn kernels, potato, and 1L of chicken stock in a pot. Simmer uncovered for 25 minutes.
  • Blend until velvety smooth using a stick blender. Incorporate the thickened cream, season with white pepper, and gently rewarm.
  • In a hot frying pan, melt 25g of butter with 2 tsp of olive oil. Add the day-old bread and cook, stirring occasionally, until it begins to turn golden brown.
  • Add the green prawns and stir until they change color. Sprinkle the bread mixture over the soup, then top with fresh coriander leaves and chili flakes.

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