Roasted Corn and Cheese Soup

Ingredients

• 1 corn on cob
• 25 grams processed cheese
• Salt to taste
• Black pepper powder to taste
• 1 medium onion
• 3-4 garlic cloves
• 1 tablespoon oil
• 1 tablespoon butter
• 2 ¾ cups vegetable stock
• 4-5 sprigs of fresh thyme

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.