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Sweet Corn Soup

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A really simple soup  – the hardest thing is shucking four ears of corn! I based the recipe from a recipe from the fascinating Grub Blog: http://grubblog.wordpress.com/

http://grubblog.wordpress.com/2013/07/25/corn-soup-seared-scallops/

I served the soup hot, and without the scallops, and with a tweak or two.

Ingredients
4 ears of corn
25g butter
1/2 tbl olive oil
2 garlic cloves finely chopped
3 spring onions finely chopped, white parts only, reserving some of the green tops for a garnish
500 mls chicken stock
Sea salt to taste
Black pepper to taste
Thyme leaves and sour cream to serve (optional)

Method
Shuck the four ears of corn – a little tedious but necessary!
Sauté the garlic and spring onions in the butter and olive oil in a large saucepan over a medium heat until they are soft.  Add the corn and sauté for a further 5 minutes.
Add the chicken stock and simmer for 20 minutes or until the corn has begun to soften.  it will still be slightly crunchy.
Remove from the heat and process the soup using a stick blender in the saucepan or process in a blender, until of the consistency that you like.  The soup will still be quite chunky as it’s difficult to completely puree because of the pithy bits.
Season to taste with sea salt.
Serve with sliced spring onion tops and a good grind of black pepper, and thyme leaves and a dollop of sour cream, if desired.
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Pumpkin, Leek and Wild Garlic Soup

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A visit to the wonderful Orange Grove Markets in Lilyfield this morning and the tempting produce available made me want to make soup. I was quite taken with the wild garlic featured on one particular stall, so I created a soup in which it could feature.

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Pumpkin and leek go well together, and the garlic gave the soup a mild yet slightly pungent flavour. A definite improvement on traditional garlic or onion!

This soup allows you to be flexible with quantities – be creative!

Ingredients

1 tbl extra virgin olive oil

A knob of butter

2 heads of wild garlic

1 large leek

Generous grind of rock salt or to taste

1/4 medium-sized pumpkin

500 mls chicken stock

Black pepper

Sour cream and thyme leaves, to serve

Method

Heat oil and butter in a heavy bottomed saucepan over medium heat. Fry roughly chopped wild garlic and the leek with the salt. Cook for a couple of minutes until the garlic and the leek begin to soften.

Add the pumpkin chopped in large chunks to the saucepan. Pour in the chicken stock, and season with black pepper. Increase the heat and bring to the boil. Turn heat back to medium, cover with a lid and cook until vegetables are tender, about 20 – 30 minutes.

Remove from heat, leave to cool for about 10 minutes, then blend with stick blender in the saucepan until the desired consistency. I usually like my soup a little chunky, but on this occasion I opted for a smoother consistency.

Serve with a dollop of sour cream and fresh thyme leaves.

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