Corn and Coriander Soup
This recipe is from a Mexican cookbook but Australian produced so our cup size is 250ml and our tablespoon size is 20ml.
- Ready In:
- 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.
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Outstanding! This soup was so yummy that our entire lunch guests wanted to take home the recipe. The flavours all combined well and the texture was wonderful. I pureed everything due to the lack of time and I only served the coriander as a garnish because some people were not very keen on coriander. Overall it's an impressive soup. Thank you Jewelies.Reply