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Roasted Sweetcorn & Chilli Soup with Gruyere & Sage Toasties
Emily Davenport
4 servings
10 minutes
335
British
Starter or snack
A delicious Roasted Sweetcorn & Chilli Soup taken from the Dairy Diary 2023. For more recipes like this, check out the Dairy Diary recipe collection.
Ingredients
- Corn on the cobs 4, husks removed
- Olive oil 2 tbsp
- Smoked paprika ½ tsp
- Leek 1, sliced
- Garlic 1 clove, crushed
- Red chilli 1, finely chopped
- Vegetable stock 800ml (1¼ pints)
- Sourdough bread 8 slices
- Gruyère cheese 75g (3oz), grated
- Sage leaves 8, chopped or ½ tsp dried sage
- Butter for spreading
Directions
Preheat oven to 200°C/180°fan/Gas 6. Put corn in a roasting tin and drizzle with 1 tbsp oil. Sprinkle over paprika and seasoning. Roast for 25-30 minutes, turning halfway through.
Heat remaining oil in a pan and fry leek, garlic, and chilli, reserving 1 tsp chilli, for 4-5 minutes until softened.
Slice off roasted corn kernels, reserving 2 tbsp, and add to the pan with the stock. Bring to a simmer and cook for 3-4 minutes. Using a hand blender, whizz mixture to a smooth soup season.
Prepare cheese and sage sandwiches, buttering the outside of each slice. Place in a heated frying pan for 2-3 minutes on each side or until golden.
To serve, ladle into bowls and sprinkle with reserved corn kernels and chilli. Serve toasties alongside.