Sweet Corn Soup With Fried Tortillas

• 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

1. 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.
2. 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.
3. 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.
4. 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.

onion, extra virgin olive oil, clove garlic, ginger, corn, potatoes, salt, vegetable stock, light cream, flour tortillas, salt, lime

Taken from recipes-plus.com/api/v2.0/recipes/35577 (may not work)