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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This recipe came from a Family Circle cookbook. I found it yummy served with chili corn muffins. Ingredients:
500 g desiree potatoes, diced |
1 onion, chopped |
2 stalks celery, finely chopped |
4 cups chicken stock |
1 cup corn kernel (either fresh or frozen) |
4 zucchini, chopped |
1 cup grated cheddar cheese, tasty (125g) |
1 1/2 cups roughly chopped rocket (70g) |
1 cup milk |
4 slices prosciutto, chopped to serve |
Directions:
1. Place the potato, onion, celery and stock in a large pan and bring to the boil.
2. Simmer covered for 20 minutes or until the veges are tender.
3. Leave to cool slightly.
4. Process the vegetables in a food processor until smooth.
5. Return to a clean pan and bring gently to the boil.
6. Reduce the heat, add corn and zucchini and cook until the zucchini is tender but still firm.
7. Stir in the cheddar, rocket leaves and milk.
8. Reheat gently while stirring, but do not allow the soup to boil.
9. Adjust the consistency of the soup with extra stock if necessary.
10. Season to taste with salt and freshly ground pepper and serve topped with the chopped prosciutto.
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