It's that time of year again when the nights are fair drawing in and thoughts turn to cosy nights in, woolly jumpers and comfort food.
What can be more comforting than a steaming bowl of soup.
Here in the admin office we have been discussing our favourite winter warmers.
Mine is Sweetcorn Chowder...
Ingredients
2 tbsp olive oil
4-6 spring onions, white parts only, sliced
½ a sweetcorn, kernels only
284ml/10fl oz chicken stock (vegetable stock can be used to make a vegetarian chowder)
splash of milk
salt and freshly ground black pepper
For the croutons
2 tbsp olive oil
85g/3oz soda farls, cut into chunks
Method
1. Heat the oil in a medium saucepan and sauté the spring onion for a few minutes, to soften. Stir in the sweetcorn kernels and then pour in the chicken stock, milk and seasoning.
2. Bring to the boil and then reduce the heat and simmer gently for 8-10 minutes.
3. For the croutons, heat the oil in a frying pan and fry the chunks of soda farl for a few minutes, until crisp and golden.
4. Using a hand held blender, blend the chowder until smooth.
5. Ladle the soup into a serving bowl and scatter the croutons over to serve.
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What's yours?