SOUP’S ON
SMOKY CORN SOUP WITH CHEESY EGG TOAST
Serves 4 EASY
GREAT VALUE
Preparation: 10 minutes
Cooking: 30 minutes
butter 2 T
olive oil 1 T
leeks 2, chopped
garlic 2 cloves, chopped
sweetcorn 6 cobs
chicken or vegetable stock 3 cups
Woolworths Lazy Kettle hickory
liquid smoke 1 T
sea salt and white pepper, to taste
cream ½ cup
For the cheesy egg toast:
white bread 4 slices, toasted
Woolworths 10-month-matured
Gouda 8 T grated
free-range eggs 4
“ SUNDAY NIGHT DINNER IN OUR HOUSE MEANS A BOWL OF TOMATO SOUP AND GRILLED CHEESE ON TOAST” – ABIGAIL DONNELLY
Heat the butter and Cut the corn kernels off the cobs and add to the leeks. Cook for 3 minutes, stirring occasionally. Pour in the stock and cover. Simmer for 20 minutes. Add the liquid smoke and season to taste. Transfer to a blender and blend until creamy. Return to the pan, add the cream and heat through. Serve with the cheesy egg toast. To make the toast, preheat the oven to 180°C. Place the bread onto a baking tray. Using a spoon, make an indentation in the middle of the bread. Break an egg into the middle of each slice and quickly sprinkle the cheese around the egg, covering the edges of the bread. Bake for 15 minutes, or until the egg is cooked to your liking.
