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Corn soup with chive oil

Name: Corn soup with chive oil
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6
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) chicken stock or water

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Corn soup with chive oil is easy, vegetarian and hearty. Perfect!

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) chicken stock or water

Method

1.

Blend chives with 1/3 cup (80ml) oil and 1 ice cube until smooth. Chill until needed.
2.

Cut kernels from cobs, reserve cobs.
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.