Wednesday, 9 April 2014

Sweetcorn soup with a Mexican twist

Last night I've prepared a sweetcorn soup. I got inspired by a recipe by Nigella Lawson and decided to give it a try. 
Here is what you will need to prepare it for 4 portions:
500g sweetcorn (I've used frozen sweetcorn and quickly defrosted it in a bowl)
3 spring onions
1 clove of garlic
2 tbsp of corn meal
750ml vegetable stock (I've used once vegetable stock cube)
1 red chilly
Handful of tortilla chips
Some grated cheddar
Chopped coriander for garnish

In a blender mash corn with spring onion, garlic and corn meal into a paste. Put the paste in a saucepan and add the vegetable stock. Bring it to a boil and the soup should thicken at this stage. Add finely chopped chilly and salt. In the meantime put your tortilla chips sprinkled with cheese under grill for 3/4 minutes until cheese melted. Serve the soup with topping of tortilla chips and coriander. Great quick meal when you are in a rush.

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