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Chilli, corn and red capsicum soup

A recipe from the Good Food collection.

Ingredients

Murdoch Recipe Article Lead - narrow

1 whole coriander root, with leaves and stems attached
4 cobs of sweet corn
30g butter
2 red capsicums, diced
1 small onion, finely chopped
1 small red chilli, finely chopped
1 tablespoon plain flour
500 ml (2 cups) vegetable stock
125 ml (½ cup) pouring cream

 

Method

1. Pick the leaves off the coriander and reserve; finely chop the stems and root. Cut the kernels off the corn cobs.

2. Melt the butter in a large heavy-based saucepan over medium heat. Add the corn kernels, capsicum, onion and chilli and stir to coat in the butter. Reduce the heat to low, then cover and cook for 10 minutes, or until soft, stirring occasionally.

3. Increase the heat to medium, add the coriander root and stem and stir for 30 seconds, or until fragrant. Sprinkle with the flour and stir for 1 minute.

4. Remove from the heat and gradually stir in the stock. Add 500 ml (2 cups) water and return to the heat. Bring to the boil, reduce the heat to low and simmer, covered, for 30 minutes. Allow to cool slightly.

5. Ladle 500 ml (2 cups) of the soup into a blender and purée until smooth. Stir the purée back into the soup with the cream and gently reheat. Season to taste, sprinkle with the reserved coriander leaves and serve. This soup is delicious with grilled cheese on pitta bread.

Main ingredient:
Corn
Cuisine:
Mexican
Course:
Starter/Entree
Occasion:
Midweek dinner, Family meals

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