Potato and Tomme Sheep's Cheese soup with corn kernels and cranberries

Ingredients

Preparation

Grate or cut the cheese into small dice. Peel and chop the potatoes. Boil them in plenty of water until soft. Strain and set aside some of the cooking water. Place the cooked potatoes and cheese in the blender and cover with the cooking water; add a splash of extra-virgin olive oil. Blend to a fine texture and correct for salt. Crush the corn kernels. Serve the soup with the corn kernels and cranberries on top, and finish with a drizzle of olive oil.

Notes

The texture of the soup can be regulated by adding more cooking water if you want a more liquid consistency.