20g unsalted butter
1 bunch salad onions, finely sliced
1 garlic clove, crushed
3 tsp Cooks’ Ingredients pul biber
1 essential potato (about 280g)
400ml essential semi-skimmed milk
400ml Cooks’ Ingredients fresh vegetable stock
3 x 198g cans sweetcorn, drained
75g Greek light salad cheese, crumbled
handful mint leaves, shredded
handful dill, chopped
1. Heat the butter in a medium saucepan. When it starts to foam, add the salad onions, garlic, 2 tsp pul biber and a pinch of salt; sweat for 4-5 minutes until soft. Meanwhile, peel and chop the potato.
2. Stir in the potato, then add the milk and stock. Bring just to the boil, then simmer for 10-12 minutes until the potato is tender. Add the sweetcorn and cook for 2 minutes to warm it through. Blend the soup until smooth; season.
3. Mix the remaining 1 tsp pul biber with the salad cheeese and herbs. Ladle the soup into bowls and top with the cheese and herb mixture.
This recipe first appeared in Waitrose & Partners Food, February 2019 issue. Download the Waitrose & Partners Food app for the full issue
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