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Regardless of whether you are planning an elaborate menu or simply planning in advance for tomorrow Corn soup with chive oil. This recipe stems in several decades of enjoying it in the kitchen. I discover that including a couple ingredients to some recipe adds thickness into that which is usually dull. You might be on the lookout for milder food items to produce along with your leftovers. Pleasant and light Corn soup with chive oil ideal for post-vacation. The elements in this recipe receive your tongue pounding, and are very waist-friendly when you want a'snack' following an active trip. Using several elements as alternate options, this soup is filled using a fall and hot flavor that makes it tasty. The perfect Corn soup with chive oil to warm up you on cold winter months. Ideal for using leftover.

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How to make Corn soup with chive oil

Yield = 6
Prep time: 0:15
Cook time: 0:40
Total time: 0:55

Ingredients

  • 1/4 cup finely chopped chives
  • 1/2 cup (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
  • 2 garlic cloves, crushed
  • 3 desiree potatoes, peeled, chopped
  • 2 cups (500ml) Massel chicken style liquid stock or water

Method

  • Step 1 Blend chives with 1/3 cup (80ml) oil and 1 ice cube until smooth. Chill until needed.
  • Step 2 Cut kernels from cobs, reserve cobs.
  • Step 3 Heat the remaining oil in a large pan over medium heat. Cook onion, celery and garlic for 5 minutes or until soft. Add the kernels and potato, and cook for 1 minute. Add the stock, cobs and 1 litre water. Bring to the boil, then simmer over medium-low heat for 30 minutes or until potato is tender. Discard the cobs and blend soup until smooth. Strain through a fine sieve, season and serve topped with chive oil and extra celery.