Gluten Free Creamy Corn Soup

Gluten Free Creamy Corn Soup

Gluten Free Creamy Corn Soup

An easy recipe for a gluten free soup with corn, served in hollowed-out gluten free bread: learn how to prepare a creamy corn soup, a recipe from Brazil.

August 10, 2014

Type of dish

Dietary Consideration

serves for

4

total time

0 HR 50 MIN

ingredients

Corn oil
3 tbsp
Shallot
3, finely chopped
Garlic
1 clove, finely chopped
Potato
125 g, floury, diced
sweetcorn
300 g, kernels
stock
600 ml, more if needed salt to taste
chilli pepper
1 red, seeds removed, finely chopped
Cream
200 ml, 48% fat
snipped chives
bread
4 small gluten free rolls

Preparation

Heat the oil in a pan and gently cook the shallots and garlic until translucent.

Add the potatoes and corn, then the chicken stock.

Season with salt, add the chilli and simmer for 20 minutes.

Remove from the heat and cool slightly.  

Put into a food processor and blend to a puree.

Push through a sieve into the pan and return to a boil briefly.

Add more stock if necessary and season to taste.

Remove from the heat and cool slightly.

Stir in the cream.

Reheat gently but do not boil.

Cut a lid off each of the rolls, hollow out the insides and flatten the inner walls.

Ladle the soup into the bread bowls and serve sprinkled with snipped chives.

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