Creamy Corn Soup

(recipe from this book)

Serves 4

Ingredients:

• 30 ml/ 2 tbsp corn oil
• 1 onion, finely chopped
• 1 red (bell) pepper, seeded and chopped, plus ½ seeded and finely diced, to garnish
• 450gr/ 1 lb / 2⅔ cups corn kernels, thawed if frozen
• 750ml / 1 ¼ pints/ 3 cups chicken stock
• 250 ml/ 8fl oz/1 cup single cream
• salt and ground black pepper

Step one

 Heat the oil in a frying pan and sauté the onion and chopped red pepper for about 5 minutes, until soft. Add the corn and sauté for 2 minutes.

 Step Two

 Carefully transfer the contents of the pan to a food processor or blender. Process until smooth, scraping down the sides of the blender and adding a little of the stock, if necessary.

Step Three

 Transfer the mixture to a pan and stir in the stock. Season to taste with salt and pepper, bring to a simmer and cook for 5 minutes.

Step Four

  Gently stir in the cream. Serve the soup hot or chilled, sprinkled with the diced red pepper. If hot, reheat gently after adding the cream, but do not allow the soup to boil.

POFTĂ BUNĂ !!!!!