Gently sauté the leek in a large saucepan along with the thyme,
bay leaves, olive oil and butter. Once soft and slightly translucent,
add the celery, potato and stock.
Cook for about 10 minutes, until
the potato is almost totally tender. It is important not to over-cook
the potato, to ensure a nice, firmish texture in the finished soup.
the bay leaves and add the corn to the soup.
Transfer about a half of
the soup into another pan and blitz until completely smooth.
blended mixture to the main pot and add the milk.
Simmer for two to
three minutes, taste, season with salt, and remove from the heat.
the spiced butter, grind the cumin and coriander with a pestle and
mortar, place in a dry frying pan, heat up and after about 30 seconds,
when you can smell the aroma of the spices, add the butter, paprika,
salt and white pepper.
Stir to combine, and take off the heat as soon as
the butter has melted.
To serve, ladle the soup into four bowls, drizzle each with spiced butter and top with the fresh coriander leaves.