MEXICAN - STYLE CORN SOUP

MEXICAN - STYLE CORN SOUP

THIS IS A SIMPLE - TO -MAKE YET VERY FLAVOURSOME SOUP.IT IS SOMETIME MADE WITH SOURED CREAM AND CREAM CHEESE. POBLANO  CHILLIES MAY BE ADDED.

INGREDIENTS

2 tbsp corn oil

1 onion,finely chopped

1 red pepper, seeded and chopped

450 g sweetcorn kernels,thawed if frozen

3 cup chicken stock

250 ml  single cream

salt and freshly ground black pepper

½ red pepper, seeded and cut in small dice,to garnish

small dice, to garnish

METHOD

1. Heat the oil in  a frying pan and saute the onion and red pepper for about 5 minutes, until soft

2.Add the sweetcorn and saute for 2 minutes.Carefully tip the contents of the pan into a food processor or  blender. Process until smooth,scraping down the sides and adding a little of the stock, if necessary.

3. Put the mixture into a saucepan and stir in the stock. Season to taste with salt and pepper,bring to a simmer and cook for 5 minutes.

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