Corn soup with spicy coriander drizzle
800 g, fresh or thawed, frozen kernels
2 individual, white and green parts separated
2 cup(s), (500ml)
Light sour cream
⅓ cup(s), (80ml)
Ground cayenne pepper
1 x 3 second spray(s)
½ cup(s), leaves
1 individual, fresh chilli, halved, deseeded
- 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.
- 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.
- 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.
- To serve, ladle soup into 4 serving bowls. Garnish with a swirl of spicy coriander drizzle and sprinkle with cayenne.