Sweet Corn Velouté With Chili Ciabatta Crisps - cooking recipe

Ingredients

2 tbsp butter
4 ears sweet corn, kernels removed
1/2 None onion, chopped
1 stalk celery, chopped
1 large sprig thyme
2 None bay leaves
1 cup vegetable stock
2 cups milk
6 slices slightly stale ciabatta
1 tbsp olive oil
1/4 tsp chili flakes
1/2 tbsp cream

Preparation

Preheat oven to 425\u00b0F. Melt butter in medium saucepan over medium-high heat. Add the corn, onion, celery and thyme to the pan and cook for 8 mins, until softened. Add the bay leaves, stock and milk and season to taste. Bring to a simmer, then reduce heat to medium-low and cook gently for 10 mins.
Meanwhile, place the ciabatta on a parchment paper-lined baking sheet. Drizzle with the olive oil, sprinkle with chili flakes and season to taste. Bake for 8-10 mins, until crisp and golden.
Remove the bay leaves and thyme. Pour soup and cream into a blender and puree until very smooth. Pour through a fine sieve into a clean saucepan over medium heat. Bring to a simmer, then remove from heat.
Ladle into bowls, sprinkle with pepper and serve with the chili ciabatta crisps.