Adam's sweet corn and pickled ginger soup

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Cuisine type: Modern Australian
Special options: Low Carb, Low fat
Course: Lunch
Favourite flavours: Easy recipes, Soup

INGREDIENTS

2 tablespoons peanut oil
1 clove garlic
2 coriander roots, scraped and chopped
2 leeks, whites bits only chopped and washed
8 whole cobs of corn, kernels removed
500 mls good quality chicken stock
2 teaspoons sugar
1 slurp of dry sherry
2 tablespoons pickled ginger, chopped finely
Salt and white pepper to taste
Fresh coriander leaves to garnish
Small red chillies chopped, optional

METHOD

1. Sauté the garlic, coriander root and leeks until softened in the peanut oil.
Do not colour.

2. Add the sherry and cook for one minute, add the corn and the chicken stock and cook until the corn is nice and soft.

3. Blend until smooth in your food processor or blender and add the sugar and the pickled ginger. Check the seasoning. Serve in warmed bowls with coriander and chilli to garnish.