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.


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