Sweetcorn and Chili Soup

Name: Sweetcorn and Chili Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 serving(s)
Ingredients: 2 tablespoons unsalted butter; 2 tablespoons olive oil; 2 large onions, finely chopped; 4 cups sweet corn (fresh, frozen or canned); 1 tablespoon red chili pepper, finely chopped; 4 cups vegetable stock; sea salt; fresh ground black pepper; 2 tablespoons lemon juice; 1/3 cup flat leaf parsley, chopped

(2)

Recipe by CulinaryQueen

From a supplement that came with the Sunday paper. Nothing like a hot bowl of soup for these Autumn evenings.

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READY IN: 45mins

SERVES: 6

UNITS: US

INGREDIENTS

Nutrition

2

tablespoons unsalted butter
2

tablespoons olive oil
2

large onions, finely chopped
4

cups sweet corn (fresh, frozen or canned)
1

tablespoon red chili pepper, finely chopped
4

cups vegetable stock
sea salt
fresh ground black pepper
2

tablespoons lemon juice
¹⁄₃

cup flat leaf parsley, chopped

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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