Sweet Corn Velouté With Chili Ciabatta Crisps

• 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

1. Preheat oven to 425u0b0F. 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.
2. 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.
3. 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.
4. Ladle into bowls, sprinkle with pepper and serve with the chili ciabatta crisps.

butter, sweet corn, onion, celery, thyme, bay leaves, vegetable stock, milk, ciabatta, olive oil, chili flakes, cream

Taken from recipes-plus.com/api/v2.0/recipes/25183 (may not work)