Sweetcorn and Chili Soup

"From a supplement that came with the Sunday paper. Nothing like a hot bowl of soup for these Autumn evenings."
 
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photo by loof751 photo by loof751
photo by loof751
Ready In:
45mins
Ingredients:
10
Serves:
6
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ingredients

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directions

  • Heat the butter and olive oil in a large saucepan over medium heat.
  • Fry the onion for about 10 minutes until translucent and golden, stirring occasionally.
  • Add the corn and chili pepper and continue frying about 5 minutes, again stirring occasionally.
  • Add the stock, season with salt and pepper and bring to the boil. Simmer for 10 minutes.
  • Transfer 2/3 of the soup to a food processor and whiz to a coarse puree. Add back into the pan and stir in the lemon juice and parsley. Taste for seasoning.
  • Serve with a spoonful of sour cream and more parsley, if desired.

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Reviews

  1. sorry but made this soup last night and it was awful. the flavours just didnt work together - the lemon juice overpowered the soup - maybe using less if any would be better.
     
  2. Yummy - this was great! I used a red jalapeno and added a little more than called for to add some extra kick. The sour cream garnish went great with the soup and I'm glad I used it. Thanks for posting this tasty soup!
     
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