Gourmet with Traveller, April 1989.
I do enjoy the sweetness of corn and it comes
through beautifully in this soup.
An onion was chopped and sautéed in a little
butter until softened. I now added a yellow capsicum cut into pieces and 3 cups
frozen corn kernels. This was cooked for about 5 minutes. Next were added 2
cups of vegetable stock and a pinch of saffron. All was now brought to the boil
and simmered for another 5 minutes. Using a stick blender I now pureed the
soup. I next added about ¼ cup cream and stirred it in. It was tasted and a
little salt and black pepper were stirred in. The soup was now ready.
Richly sweet and satisfying.
Ease of cooking: ✔✔✔✔
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