Sweetcorn Soup With Chilli Sauce -

Sweetcorn Soup With Chilli Sauce

This sweet soup works brilliantly with a hot flash of chilli sauce, which enlivens the taste with a Latin American flavour.

Ingredients

4 fresh corn cobs (400 g canned or frozen)
50 g butter or 2 tablespoons olive oil
1 onion, medium-sized, peeled and chopped
1 litre vegetable or chicken stock
Salt and pepper to taste

For The Chilli Sauce

6 red chillies, deseeded and chopped
1 clove garlic, peeled and crushed
Handful of chopped fresh parsley
Pinch of salt
120 ml extra virgin olive oil

Details

Serves: 4

Method

To cook the corn cobs, place them in a large saucepan of water and boil for 15 minutes. (If using frozen corn, cook according to packet instructions.) Once cooked, strip the corn kernels from the cob with a sharp knife.

Place the butter or olive oil in a saucepan and gently sweat the chopped onion for a few minutes until translucent. Add the corn, stir well and cook for a few more minutes.

Add the stock and gradually bring to a boil. Simmer covered for about 20-30 minutes or until the corn is tender.

Once cooked, season with salt and pepper, then blend in a food processor. For a smoother soup pass through a sieve or a mouli. Adjust the seasoning to taste. Allow to cool and chill, if serving cold.

To make the chilli sauce, pound the chillies, garlic, parsley and salt roughly in a mortar with a pestle, working in the oil a little at a time.

If serving hot, return the soup to the saucepan and slowly reheat. Serve the soup either hot or cold with a swirl of chilli sauce.

Related food category:

• Soup and Starter