Recipe

Sweet corn veloute with chilli ciabatta crisps

Aug 27, 2013 2:00pm
  • 15 mins preparation
  • 20 mins cooking
  • Serves 2
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Ingredients

Sweet corn veloute with chilli ciabatta crisps
  • 25 gram butter
  • 4 cobs sweet corn, kernels removed (use organic corn if possible)
  • 1/2 brown onion, chopped
  • 1芹菜stalk, chopped
  • 1 large thyme sprig
  • 2 bay leaves
  • 1 cup (250ml) vegetable stock
  • 2 cup (500ml) milk
  • sea salt and cracked black pepper, to taste
  • 6 piece finely sliced stale ciabatta
  • 1 tablespoon olive oil
  • 1/4 teaspoon chilli flakes
  • 1 1/2 tablespoon cream

Method

Sweet corn veloute with chilli ciabatta crisps
  • 1
    Preheat oven 220°C or 200°C fan-forced. Melt butter in medium saucepan over medium-high heat. Add the corn, onion, celery and thyme to the pan and cook for 8 minutes until softened. Add the bay leaves, vegetables stock, milk and season to taste. Bring to a simmer then reduce heat to medium-low and cook gently for 10 minutes.
  • 2
    Meanwhile, place the ciabatta on a lined baking tray. Drizzle with the olive oil and sprinkle with chilli flakes and sea salt to taste. Bake for 8-10 minutes until crisp and golden.
  • 3
    Remove the bay leaves and thyme sprig, pour soup and cream into a blender and puree until very smooth. Pour through a fine sieve into a clean saucepan over medium heat. Bring to a simmer and remove from the heat.
  • 4
    Ladle into bowls, sprinkle with pepper and serve with the chilli ciabatta crisps.

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