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Corn soup with spicy coriander drizzle

Corn soup with spicy coriander drizzle

4
Points®
Total Time
30 min
Prep
20 min
Cook
10 min
Serves
4
Difficulty
Moderate
With pops of flavour from lime juice, jalapeño and fresh coriander, this creamy, sweet corn soup is an irresistible treat for the taste buds and makes a lovely light lunch.

Ingredients

Corn

800 g, fresh or thawed, frozen kernels

Green shallot(s)

2 individual, white and green parts separated

Vegetable stock

2 cup(s), (500ml)

Lime juice

2 tsp

Light sour cream

cup(s), (80ml)

Ground cayenne pepper

1 pinch

Oil spray

1 x 3 second spray(s)

Fresh coriander

½ cup(s), leaves

Jalapenos

1 individual, fresh chilli, halved, deseeded

Olive oil

2 tsp

Lime juice

2 tsp

White sugar

½ tsp

Instructions

  1. Reserve 1 cup of the corn kernels in a small bowl and set aside. Lightly spray a large saucepan with oil and heat over medium-high heat. Cook remaining corn kernels and white parts of shallots, stirring, for 2-3 minutes, until softened slightly. Stir in stock and ½ cup (125ml) water. Bring to the boil. Boil for 5 minutes. Remove from heat and set aside for 5 minutes.
  2. Meanwhile, to make spicy coriander drizzle, place all ingredients in a small food processor. Add 1 tablespoon water and ¼ teaspoon salt and process to form a smooth purée.
  3. Set a sieve over a large bowl. Press corn mixture through sieve using the back of a large spoon. Discard any corn solids remaining in sieve. Return corn mixture to same saucepan over low heat. Add lime juice and sour cream. Cook, stirring, for 1-2 minutes, until combined and hot. Stir in reserved corn kernels.
  4. To serve, ladle soup into 4 serving bowls. Garnish with a swirl of spicy coriander drizzle and sprinkle with cayenne.

Notes

INGREDIENT TIP: You will need 5 large fresh corn cobs to yield 800g corn kernels. In-season fresh corn is ideal for this recipe, but if it’s not available, thawed frozen corn kernels are the next best thing.