Sweetcorn and Chili Soup

Recipe by CulinaryQueen
READY IN: 45mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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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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