Gluten Free Creamy Corn Soup

Heat the oil in a pan and gently cook the shallots and garlic until translucent.

Add the potatoes and corn, then the chicken stock.

Season with salt, add the chilli and simmer for 20 minutes.

Remove from the heat and cool slightly.  

Put into a food processor and blend to a puree.

Push through a sieve into the pan and return to a boil briefly.

Add more stock if necessary and season to taste.

Remove from the heat and cool slightly.

Stir in the cream.

Reheat gently but do not boil.

Cut a lid off each of the rolls, hollow out the insides and flatten the inner walls.

Ladle the soup into the bread bowls and serve sprinkled with snipped chives.