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Corn Soup Recipes
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Ingredients : |
4 large
1.5 cups
2 tbsp
2
2
3 cups
1 tbsp |
ripe tomatoes
corn kernels
olive oil
cloves garlic, crushed
onions, chopped
vegetable stock
finely chopped fresh coriander leaves
fresh coriander leaves, to garnish |
Method :
- Score a cross in the base of the
tomatoes, then place in a bowl of boiling water for 10 seconds.
- Plunge into cold water and peel
the skin away from the cross.
- Cut in half, scoop out the seeds
and chop.
- Using a pulse action, process half
the corn in a food processor until smooth.
- If necessary, scrape down the side
of the bowl to incorporate all the corn.
- Heat the oil in a saucepan over
medium heat, add the garlic and onion and cook for 5 minutes, or
until soft.
- Reduce the heat to low, add the
tomato and simmer gently for 10 minutes, stirring occasionally.
- Add the stock, coriander, pureed
corn and remaining corn kernels.
- Bring to the boil over high heat,
then reduce the heat and simmer for 10 minutes, or until slightly
thickened.
- Season.
- Serve hot and garnish with
coriander.
Serves 4-6
Protein 2.5g
Fat: 7g
Carbohydrate:
12g
Dietary Fibre:
3.5g
Cholesterol:
0mg; 500kJ (120cal)
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