Comforting, smooth and full of flavour, this corn soup delivers pure warmth in every spoonful. Creamy and delicate, it’s ideal for cold days when a simple dish that comforts from within is all you crave.
Productos con los que prepararla
Ingredients
- 2 tablespoons unsalted butter
- 2 medium leeks (white part only, finely chopped)
- 2 garlic cloves (thinly sliced)
- 6 corn cobs (kernels removed from the cob)
- 2 bay leaves
- 4 sprigs of tarragon (leaves chopped, stems reserved)
- 1 litre chicken stock
- Salt and black pepper
- Extra virgin olive oil (to serve)
- Sweetcorn (sesame seeds and chives to finish)
Instructions
- Select the Fast Cook programme with the lid open. Add the butter, garlic and leeks and sauté until softened.
- Add the corn kernels, corn cobs, bay leaves and tarragon stems. Pour in enough stock to just cover.
- Close the lid, select the Soup programme on Moderate level and start the programme.
- Once finished, release the pressure. Remove and discard the corn cobs, bay leaves and tarragon stems.
- Blend until completely smooth, adding more stock or water if needed.
- Strain the soup through a fine sieve and adjust the seasoning.
- Serve hot with chives, sweetcorn, sesame seeds and a drizzle of olive oil.
