This is one of my favourite recipes, for a soup that I made on the weekend, and some twitter peeps asked me to share, but then I realised, I didn't take a photo of it before it got all eaten up... it does look and smell and taste delicious, I promise! And it's so good in this horrid weather (2 full weeks full of rain!?!?)... so after some umming & arrhing about an appropriate image to accompany the recipe, I remembered that I hadn't shown you all my lovely Paper Boat Press magnets, I bought them at Finders Keepers, and I love them.
And now for the Recipe-- Chilli, Corn and Red Capsicum Soup:
1 coriander sprig (cilantro)
4 corn cobs
1 small red onion, finely chopped
1 small red chilli, finely chopped
1 tablespoon plain flour
2 cups vegetable stock
1/2 cup cream
1. Trim the leaves off the coriander and finely chop the roots and stem. Cut the kernels off the corn cobs.
2. Heat the butter in a large saucepan over medium heat. Add the corn kernels, capsicum, onion and chilli and stir to coat in butter. Cook, covered, over low heat for 10 minutes. Increase heat and add the coriander stem and root, cook for 30 seconds or until fragrant. Sprinkle with flour and cook for another minute. Take saucepan off heat, gradually add the vegetable stock, then add 2 cups of water, and return to the heat. Bring to the boil, reduce to simmer for 30 minutes or until the vegetables are tender.
3. Ladle 2 cups of soup into a blender and puree until smooth, return to the saucepan, and add the cream. Season, and sprinkle with coriander leaves.