Meals and Courses

Ingredients
  • 50 g (2 oz) butter
  • 1 onion, chopped
  • 4 corn on the cob, green leaves removed, kernels cut from cobs
  • 3 celery sticks, sliced
  • 2 garlic cloves, finely chopped
  • 1 litre (1¾ pints) chicken or vegetable stock (see pages 10 and 13)
  • 2 bay leaves
  • salt and cayenne pepper
Directions

Heat the butter in a saucepan, add the onion and fry gently for 5 minutes until just beginning to turn golden around the edges. Add the corn, celery and garlic and fry for 5 minutes.

Pour in the stock, add the bay leaves, salt and pepper and bring to the boil. Cover and simmer for 20 minutes.

Discard the bay leaves then allow the soup to cool slightly. Purée the soup in batches in a blender or food processor until smooth. Return to the saucepan and reheat. Taste and adjust the seasoning if needed. Ladle into bowls and top with spoonfuls of chilli and tomato chutney (see below).

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