Corn, potato & parmesan soup with avocado & sour cream
FULL METHOD & RECIPE CARD AVAILABLE BELOW.
Pantry staples: Cooking oil, salt, pepper
Allergens: Onion, garlic, dairy
Specialised equipment: Grater
Note: This soup is found all over South American, but Charlie had it in Chile and loved it! If cooking for two, only use half the sour cream provided.
1. Prepare the ingredients : Wash the vegetables. Very finely chop the carrots, onions and celery. Peel and cut the red desiree potatoes into 2cm dice. Peel and cut the sweet potatoes into 2cm dice. Roughly chop the coriander. Remove the husk from the corn then corn cob then cut into four rounds. Cut the avocado in half, remove the pit, peel and slice the lengthwise. Roughly chop the capers. Grate the parmesan.
2. Cook the soup: Heat a splash of oil in a saucepan over medium-low heat. Add the onions, celery and carrots and cook for 10 minutes or until the vegetables are soft, making sure not to colour the vegetables. Add 400ml of water per person then bring to the boil and simmer for 5 minutes. Add the desiree potatoes and sweet potatoes and cook for a further 5-10 minutes or until the potatoes are just tender. Add the corn, parmesan and capers; stir through and cook for 1 minute. Remove from the heat and stir through half the coriander. Make sure to taste often and season with pepper to taste.
3. To serve: Divide the soup between serving bowls. Top with the sliced avocado and sour cream.