Mark’s Sweetcorn Soup

The bars and watering holes of Central American are incredible places. Open plan, laidback affairs with doors swung open to the midday sun in the hopes of catching some non-existent breath of cooling wind. Neon cerveza lights flickering above wooden countertops emblazoned with ice cream ads and chalkboard menus.

These menus are a minefield of equal part tourist traps and incredible local fare. Here is a basic recipe for a soup I had a few times while in Costa Rica, the grilled corn adds great texture while bringing the smoky sweetness up a few notches.

Instructions

Step 1

All ingredients needed.

Step 2

In a large, heavy bottomed saucepan melt the butter on a medium heat with a small pinch of salt.

Step 3

Finely dice the leek and the onion, don’t be too worried about precision, it’s going to get blitzed later.

Step 4

Fry the onion and leek until translucent and sweet.

Step 5

Peel and finely dice the potatoes.

Step 6

Add the potato chunks to the pan along with the vegetable stock cube.

Step 7

Half fill your pot with boiling water and boil the potatoes until you can cut them easily with a knife.