Extra virgin olive oil
1 onion diced
1 celery stalk diced
500g potato
1 litre vegetable stock
2 cup frozen sweetcorn
Chopped parsley
Heat a little olive oil in a heavy based saucepan. Sautee the onions and celery for approximately 5 minutes until translucent. Add peeled and chopped potatoes with a litre of stock and simmer for 20 minutes until the potatoes are soft. Taste for seasoning. Add one cup of corn. Puree the mixture either in batches a food processor, or using a stick blender. Return to the pot with the remaining cup of corn and heat. Sprinkle Serve with crusty bread.