Name: Sweetcorn soup with fried tortilla topping
Cook time: 70 min
Total time: 70 min
Yield: 4
Ingredients: 1 medium onion, finely chopped; 1 tablespoon extra virgin olive oil; 1 tablespoon water; 1 clove garlic, crushed; 1 tablespoon ginger, peeled and grated; 4 cobs sweetcorn; 2 medium agria potatoes, peeled and diced); 3/4 teaspoon salt; 1.25 litre vegetable stock or water; 100 millilitre cream; 2 soft wheat tortillas; 1 tablespoon olive oil; flaky sea salt and smoked paprika, for sprinkling; 1 lime, finely grated zest

Ingredients

1 medium onion, finely chopped

1 tablespoon extra virgin olive oil

1 tablespoon water

1 clove garlic, crushed

1 tablespoon ginger, peeled and grated

4 cobs sweetcorn

2 medium agria potatoes, peeled and diced)

3/4 teaspoon salt

1.25 litre vegetable stock or water

100 millilitre cream

2 soft wheat tortillas

1 tablespoon olive oil

flaky sea salt and smoked paprika, for sprinkling

1 lime, finely grated zest

Method

1.Put the onion and oil in a medium saucepan and add the water. Cover and cook gently for about 10 minutes until onion is tender and translucent. Add garlic and ginger and cook for 1 minute.

2.Remove husks and silks from corn and slice the kernels off the cobs with a large sharp knife. Add to the pan along with the potatoes, salt and stock or water. Bring to the boil, lower the heat, partially cover pan with a lid and cook for 45 minutes, stirring occasionally.

3.Mash half the soup with a potato masher or electric wand then recombine with remaining soup. Taste and adjust seasoning, adding more salt if necessary; it should not be bland. Swirl in the cream.

4.Have ready the tortilla topping. Snip tortillas into strips with scissors. Heat olive oil in a small frying pan over a gentle heat and, when hot, add the strips. Cook quickly until light brown. Remove from pan and drain briefly on paper towels. Sprinkle with sea salt, smoked paprika and lime zest. Serve soup with tortilla strips on the side.

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Ingredients

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