Roasted garlic and sweet corn soup
2 bulbs garlic 2 large potatoes 2 cups low-fat milk 2 fresh sage sprigs 1 teaspoon iodised salt Freshly ground black pepper 3 cups corn kernels 1 cup chicken stock ¼ cup light cream Place garlic
- Place garlic bulbs in a small roasting dish in the oven. Bake at 200 degrees C for 15 to 20 minutes. Remove and cool.
- Peel potatoes. Cut into cubes and place with milk in a saucepan. Add sage, salt and pepper. Simmer until potatoes are soft. Cut the ends off the garlic and squeeze garlic flesh into the potato mixture.
- Wash well with one cup of corn kernels. Add chicken stock and remaining 2 cups of corn kernels. Bring to the boil. Cook for 5 minutes. Swirl through cream before serving.