Thursday, 16 October 2014

Carrot, Sweetcorn and Elderflower Soup

This is probably one of the most unexpectedly tasty soups I have ever made. Something about the elderflower really picks this soup up. It's not the most appealing soup visually but the taste is just amazing.

Carrot, Sweetcorn and Elderflower Soup
(from Soup for All Seasons - New Covent Garden Soup Company)
(Serves 4)

2 tbsp oil
1 onion, finely diced
2 carrots, diced
2 celery sticks, finely sliced
700ml vegetable stock
1 tbsp elderflower cordial
400g sweetcorn
salt and pepper

Heat the oil in a saucepan, add the onions, carrots and celery, then cook for 10 mins.

Add the vegetable stock and bring to the boil. Add the elderflower cordial, then cover and cook for 15 mins until the veg are tender.

Blend until smooth with a hand blender.

Add the sweetcorn, season to taste, then cook for a further 10 mins and serve.

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