Ingredients
-
2
-
2
-
2
-
4
-
1
-
4
-
-
-
2
-
1/3
-
-
-
-
-
Directions
Sweetcorn and Chili Soup, From a supplement that came with the Sunday paper Nothing like a hot bowl of soup for these Autumn evenings , sorry but made this soup last night and it was awful the flavours just didnt work together – the lemon juice overpowered the soup – maybe using less if any would be better
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Steps
|
1
Done
|
Heat the Butter and Olive Oil in a Large Saucepan Over Medium Heat. |
|
2
Done
|
Fry the Onion For About 10 Minutes Until Translucent and Golden, Stirring Occasionally. |
|
3
Done
|
Add the Corn and Chili Pepper and Continue Frying About 5 Minutes, Again Stirring Occasionally. |
|
4
Done
|
Add the Stock, Season With Salt and Pepper and Bring to the Boil. Simmer For 10 Minutes. |
|
5
Done
|
Transfer 2/3 of the Soup to a Food Processor and Whiz to a Coarse Puree. Add Back Into the Pan and Stir in the Lemon Juice and Parsley. Taste For Seasoning. |
|
6
Done
|
Serve With a Spoonful of Sour Cream and More Parsley, If Desired. |
