Corn soup with chive oil

By carinem25

Ingredients

• 1/4 cup finely chopped chives
• 1/2 cup 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 russet potatoes, peeled, chopped
• 2 cups chicken stock or water

Details

Servings 6

Preparation

Step 1

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

Cut kernels from cobs, reserve cobs.

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.