Corn soup with mash balls and chive oil
Mash balls are the perfect vegetarian soup filler. Make them larger or smaller to suit your needs, and add chopped fresh herbs or flavorings, such as olives, sun-dried tomatoes or grated cheese.
Ingredients (4 servings):
• 200 g Aviko Super Mash Homemade
• 4 corn on the cob
• 75 ml extra virgin olive oil
• 500 ml vegetable stock
• 1 bunch of chives 15 g
• 20 g cold butter
Used product
Method
Preparation: 40 minutes
- Clean the corn on the cob and brush them all over with 2 tablespoons of olive oil. Grill the corn on the cob on the hot barbecue (or in the grill pan) for 5 minutes until golden brown; they do not need to be fully cooked yet.
- Cut the kernels off the cobs. Cook the kernels in the stock for 10-15 minutes until done.
- In the meantime, prepare the mashed potato in accordance with the instructions on the packaging. Finely chop 1 tablespoon of chives and mix through the mash.
- Cut the butter into small cubes and spoon them through the mashed potato. Shape 12 balls from the mash.
- Remove the soup pan from the heat and blend the corn using a hand blender. The soup can be diluted using extra stock or water, if required. Heat the soup for a further 5 minutes and season to taste with salt and pepper.
- Fill the blender mixing cup with the leftover chives and the remaining olive oil. Blend until smooth.
- Divide the soup over 4 bowls. Add the mash balls and garnish with the chive oil.
Tip: Short on time? Use 300 grams of canned sweetcorn. Drain it well and possibly roast it briefly in a hot frying pan to give a subtle grill flavour.
