Corn and Coriander Soup Recipe #234902
This recipe is from a Mexican cookbook but Australian produced so our cup size is 250ml and our tablespoon size is 20ml.
by Jewelies
50 min | 20 min prep
SERVES 6
- 8 corn on the cob
- 1 large red capsicum (bell pepper)
- 2 tablespoons oil
- 1 onion, finely chopped
- 2 garlic cloves, crushed
- 3 cups chicken stock
- 1/2 cup lime juice
- 1/3 cup fresh coriander leaves
- Preheat a BBQ or grill.
- Remove the husks and silk from the corn cobs and cook on the BBQ or grill for about 10 minutes, turning frequently, until roasted and slightly blackened.
- Cool, then cut the kernels from the cobs with a small sharp knife. (Hold the cobs vertically on a chopping board and run the knife down the sides of the cobs).
- Cut the capsicum into quarters. Discard the seeds and membrane and cook under the grill or on the BBQ until the skin has blackened and blistered.
- Remove from the heat and place in a plastic bag to cool. Peel away the skin and finely chop the flesh.
- Heat the oil in a large pan and cook the onion for 5 minutes, or until very soft and lightly golden.
- Add the garlic and cook for 1 minute.
- Add the corn kernels, capsicum and chicken stock to the pan, bring to the boil, reduce the heat and simmer, partially covered, for about 20 minutes.
- Cool the soup slightly then puree half of it in a blender or food processor until the mixture is fairly smooth.
- Transfer all the soup to a clean pan to heat through (do not boil).
- Just before serving, stir through the lime juice and the coriander leaves.
|
© 2009 Recipezaar. All Rights Reserved. http://www.recipezaar.com |
|
Share your experience with others, and post your comments on the recipe. Type 234902 in the Search box at the top of Recipezaar, to get back to this recipe easily. Recipe Notes & Rating:
|
5 stars