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Corn soup with capsicum puree
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Prep Time:
15 minutes
Cook Time:
45 minutes
Total Time:
60 minutes
Enhance creamy corn soup with a touch of fiery Tobasco sauce.
Ingredients:
  • 2 red capsicums, quartered
  • 1 small garlic clove, chopped
  • Dash of Tabasco
  • 30g unsalted butter
  • 1 onion, chopped
  • 1 carrot, chopped
  • 1 leek (white part only), sliced
  • 2 garlic cloves, chopped
  • 1020.00 gm chicken stock or vegetable stock
  • 6 corn cobs, kernels removed
  • 21.00 gm lemon juice
  • 83.33 gm pure (thin) cream
  • Coriander leaves, to garnish
Instructions:
  • To make the capsicum puree: Preheat the grill to high. Roast the capsicum on a foil-lined baking tray under the grill for 20 minutes until the skin is charred. Let it cool completely by covering it with plastic wrap in a bowl.
  • After cooling, peel the capsicums then blend them in a blender with garlic and Tabasco until smooth. Add a bit of stock or water to adjust the consistency if needed. Season to taste and set aside.
  • In a large saucepan, gently melt the butter over low heat. Add onion, carrot, leek, and garlic. Cook and stir occasionally for 15 minutes until softened.
  • Pour in the stock and simmer until the carrot is tender, stirring occasionally for 10-15 minutes.
  • Cook the corn for an additional 3 minutes, then take it off the heat. With a slotted spoon, set aside 1/3 cup of kernels for garnish.
  • Blend the soup with a hand blender until smooth. For an even smoother texture, strain the soup through a sieve.
  • Transfer the soup back to the pan and heat over low flame. Stir in the cream and lemon juice until warmed. Serve in bowls, swirl in capsicum puree, and top with fresh coriander and corn kernels for a delicious finish.

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