COOKING WITH AMBASSADORS

British recipes: Elan Valley soup (video included)

Ingredients: : One medium onion; 350g of sweetcorn kernels; 1 litre of vegetable stock; 100ml of milk; 1 teaspoon of cornflour; 200g of salty Welsh cheese (feta/Balkan cheese or possibly bryndza could be substituted), 1 teaspoon of laverbread (Welsh seaweed, but herbs such as parsley or dill could be substituted), 1 handful of chopped spinach, or more if preferred; 200ml of buttermilk or sour cream.

Elan Valley soup(Source: Jana Liptáková)

Ingredients: : One medium onion; 350g of sweetcorn kernels; 1 litre of vegetable stock; 100ml of milk; 1 teaspoon of cornflour; 200g of salty Welsh cheese (feta/Balkan cheese or possibly bryndza could be substituted), 1 teaspoon of laverbread (Welsh seaweed, but herbs such as parsley or dill could be substituted), 1 handful of chopped spinach, or more if preferred; 200ml of buttermilk or sour cream.

Process: Fry the onions, then add the sweetcorn kernels and gently fry them until slightly golden. Add three-quarters of the vegetable stock and simmer gently. Mix the cornflour and the milk in a separate container and then add them to the pan to thicken the stock. Crumble the cheese and stir in to the soup, followed by the laverbread (or herbs) and the spinach. Add more stock/spinach if preferred. Bring to simmering point and then finally stir in the buttermilk or sour cream.

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