 |
Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
|
From a supplement that came with the Sunday paper. Nothing like a hot bowl of soup for these Autumn evenings. Ingredients:
2 tablespoons unsalted butter |
2 tablespoons olive oil |
2 large onions, finely chopped |
4 cups sweet corn (fresh, frozen or canned) |
1 tablespoon red chili pepper, finely chopped |
4 cups vegetable stock |
sea salt |
fresh ground black pepper |
2 tablespoons lemon juice |
1/3 cup flat leaf parsley, chopped |
Directions:
1. Heat the butter and olive oil in a large saucepan over medium heat.
2. Fry the onion for about 10 minutes until translucent and golden, stirring occasionally.
3. Add the corn and chili pepper and continue frying about 5 minutes, again stirring occasionally.
4. Add the stock, season with salt and pepper and bring to the boil. Simmer for 10 minutes.
5. Transfer 2/3 of the soup to a food processor and whiz to a coarse puree. Add back into the pan and stir in the lemon juice and parsley. Taste for seasoning.
6. Serve with a spoonful of sour cream and more parsley, if desired.
|
|