|2 x 400 g||Rhodes Quality Whole Kernel Corn|
|15 ml||olive oil|
|1 l||chicken stock|
|10 ml||fresh parsley — chopped|
|salt and black pepper — to taste|
Heat the butter and oil in a large saucepan.
Add the onion, carrot and celery and fry for a few minutes until soft.
Add the garlic and the Rhodes Quality Whole Kernel Corn. Mix well.
Stir the chicken stock. Bring the soup to a boil and then reduce the heat and simmer over gentle heat for 20 minutes.
Puree the soup and stir in the cream.
Season to taste with salt and pepper.
Serve hot with warm cheese toasties.