Monday, 3 October 2011

Sweetcorn, Leek & Potato Soup

Found some lovely fresh corn on the cob at a farm shop near to mum and dad's this weekend and bought a load of them for a bargain price.  So this week, I'm concocting recipes with sweetcorn.

This is the first of them and it is a thick and filling soup.  I like to keep some of the vegetables whole for this recipe so not all of the vegetables are blended.  The quantities made about 4 bowls.

Sweetcorn Leek & Potato Soup

1 medium size leek (about 200g trimmed weight)
1 large potato (about 175g peeled weight)
Kernels stripped from 2 ears of corn
1/2 teaspoon dried chives
1 litre vegetable stock

Slice the corn kernels from the ears of corn.  Slice the leeks and peel and chop the potato into small cubes.  Add all the ingredients to a saucepan and cook until all the vegetables are tender.  Remove half of the vegetables and blend the rest with the stock.  Add the vegetables back to the pan and stir.

Approximate Nutritional Values per Bowl
CaloriesFatSat FatProteinCarbsSugar
136 Kj1.

Take care when re-heating this soup as it will stick to the bottom of the pan, and burn if you are not careful!

1 comment:

  1. I love useing fresh sweetcorn in soups, this looks great!


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