Sweet Corn Soup With Fried Tortillas - cooking recipe

Ingredients

1 medium onion, finely chopped
2 tbsp extra virgin olive oil
1 clove garlic, crushed
1 tbsp grated fresh ginger
4 ears corn on the cobs, kernels sliced from cobs
2 medium potatoes, peeled and diced
3/4 tsp salt
5 cups vegetable stock or water
1/3 cup light cream
2 None flour tortillas, cut into strips
None None flaky sea salt and smoked paprika, for sprinkling
1 None lime, peel finely grated

Preparation

Place the onion and half the oil in a medium saucepan and add 1 tbsp water. Cover and cook gently for 10 mins, or until onion is tender and translucent. Add garlic and ginger and cook for 1 min.
Add corn kernels, potatoes, salt and stock or water. Bring to a boil. Reduce heat to low; partially cover with a lid and simmer for 45 mins, stirring occasionally.
Mash half the soup with a potato masher or puree with immersion blender. Add to remaining soup in saucepan. Taste and adjust seasoning, adding more salt if necessary. Swirl in the cream.
Heat remaining oil in a small skillet on medium-low heat. Cook tortilla strips until light brown. Drain on paper towels. Sprinkle with sea salt, smoked paprika and lime peel. Serve with soup.