Raw Milk Corn And Chive Soup

 

With cooler weather fast approaching, theres nothing better than a heart warming soup. This creamy corn and chive soup made with cold pressed raw milk is the perfect way to ease into winter.

INGREDIENTS:

  • 60g unsalted butter

  • 2 tbs extra virgin olive oil, plus extra to serve

  • 2 leeks, white and light green part only, finely chopped

  • 2 garlic cloves, finely chopped

  • 4 bacon rashers, finely chopped

  • 4 corn cobs, kernels removed, cobs reserved

  • 1 parmesan rind, plus 1/2 cup (40g) finely grated parmesan, plus extra to serve

  • 6 cups (1.5L) chicken stock

  • 2 cups (500ml) Cold pressed raw milk

  • Chopped chives, to serve

METHOD:

Step 1: Melt butter and oil in a large saucepan over medium heat. Add leek, garlic and bacon, and cook, stirring, for 15 minutes until leek is softened but not coloured.

Step 2: Add corn kernels and reserved cobs, parmesan rind and stock, and bring to a simmer. Cook for 20 minutes until corn is tender and stock is flavoursome. Reduce heat to low.

Step 3: Add milk and simmer for 3-4 minutes, stirring, until milk has melted through the soup. Discard parmesan rind and corn cobs, stir through grated parmesan. In 2 batches transfer soup to a blender and whiz until smooth. Season well to taste.

Step 4: Divide among bowls and top with chives. Scatter with extra grated parmesan, black pepper and drizzle over extra oil to serve.

 
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