Join our mailing list
Sign up for 10% off your first order.
Roasted Sweetcorn & Chilli Soup with Gruyere & Sage Toasties
Rated 5.0 stars by 1 users
Category
Starter or snack
Cuisine
British
Author:
Emily Davenport
Servings
4 servings
Prep Time
10 minutes
Calories
335
A delicious Roasted Sweetcorn & Chilli Soup taken from the Dairy Diary 2023.
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.
Nutrition
Calories 335, Fat 14.8 grams, Saturated Fat 4.9 grams
