SWEETCORN-AND-GRUYÈRE SOUP

Ingredients

• 3 Tbsp olive oil, to drizzle

• 1 medium onion, finely chopped

• 3 x 420 g cans sweetcorn

• 4 cobs sweetcorn

• 100 g gruyère, grated

• 1/2 cup pouring cream

• sea salt and freshly ground black pepper, to taste

• basil or flat-leaf parsley, to garnish (optional)

• crusty bread

Cooking Instructions

1. Heat the olive oil in a medium saucepan over a low heat.

2. Add the onion and gently fry until soft and translucent.

3. Add the drained canned sweetcorn, stock and milk and simmer gently for 15 minutes.

4. Transfer to a blender and blend until smooth, return to the saucepan and heat through.

5. Using a sharp knife, cut the fresh corn off the cobs, add to the saucepan and cook until cooked but still crunchy, about 5 minutes.

6. Stir occasionally.

7. Remove from the heat, stir in the cheese and cream and season to taste.

8. Garnish with basil and serve warm with crusty bread if you like.

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