• Sweetcorn soup

    Serves: 6
    Cooking Time: 40 mins


    • 30ml (2 tbsp) butter
    • 15ml (1 tbsp) sunflower oil
    • 1 large onion, chopped
    • 1 garlic clove, finely chopped
    • 2 celery sticks, chopped
    • 400g sweetcorn
    • 750ml (3 cups) vegetable stock
    • salt and freshly ground black pepper, to taste
    • fresh coriander, to garnish



    Melt the butter and oil in a pot and fry the onion, garlic and celery for 5 minutes.


    Add the sweetcorn and allow the flavours to infuse for about 2 minutes. Add the stock and bring to the boil. Cover and simmer for 20 minutes.


    Remove the soup from the heat and allow to cool. Pour into a liquidiser or food processor and blend until smooth. Season and serve with the coriander.


    To drink: Danie de Wet Limestone Hill Chardonnay 2008, with fresh green apple and delicate citrus aromas.