Roasted Corn and Cheese Soup

Ingredients list for Roasted Corn and Cheese Soup

• 1 Corn corb
• 25 grams Processed cheese
• to taste Salt
• to taste Black pepper powder
• 1 tablespoon Butter
• 1 medium Onion
• 3-4 Garlic cloves
• 1 tablespoon Oil
• 2¾ cups Vegetable stock
• 4-5 Thyme sprigs

Method

1. Apply salt, pepper powder and butter on the corn.
2. Roast the corn on cob at 180° C for 10-15 minutes. Cool down to room temperature.
3. Roughly chop onion and garlic.
4. Heat oil and butter in a non-stick pan, add onion and sauté till translucent.
5. Remove corn kernels from corn on the cob.
6. Add chopped garlic and sauté for a minute.
7. Add roasted corn kernels reserving some for garnishing.
8. Add 2½ cups stock and mix well. Add salt, pepper powder and thyme and mix well. Bring to a boil. Cook on low heat for 5-8 minutes. Cool and blend till smooth.
9. Sieve and add to the same pan, add remaining stock and cook for 2 minutes. Grate cheese reserving some into the same pan.
10. Garnish with reserved grated cheese and roasted corn kernels and serve piping hot