Rich and hearty, this is a delicious and satisfying soup. I generally use rice milk as its mild flavour doesn’t detract from the sweetness of the corn, but any non-dairy milk will work well.
Heat the olive oil in a heavy pan, add the celery and onion and season with salt and pepper. Fry over a medium heat until tender. Add the garlic and cook for a few minutes more. Stir in the potatoes, sprinkle with the flour and cook over a medium heat for a couple of minutes, stirring constantly. Add the
Set aside to cool
Ladle into bowls and sprinkle over the remaining corn kernels and the tarragon leaves. Delicious served with crusty bread.
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