Curried Cream of Corn Soup with Popcorn

Gluten & Wheat free


Serves: 6
Cooking time: 45 Minutes


Ingredients (The flavour combinations):
  • 10ml (2 tsp) Olive oil
  • 250g Onions, peeled and chopped
  • 5ml (1 tsp) Garlic, peeled and finely chopped
  • 10ml (2 tsp) Curry powder
  • 950ml Chicken stock
  • 1 x 400g tin Sweetcorn, puréed
  • 500g Potatoes, peeled and diced
  • 25ml fresh Lemon juice
  • 50ml fresh Cream
  • 5ml (1 tsp) Sugar
  • 1 Chilli, finely chopped
  • 60ml (1/4 cup) Yoghurt
  • pinch Salt, to taste

Ingredients (Herb oil):
  • 200ml Grape seed oil
  • 1 bunch fresh Chervil / parsley / basil / chives


Ingredients (To garnish):
  • 60ml (1/4 cup) Litchis, peeled and seeded (use tinned if fresh not available), diced
  • 20g Popcorn
  • 20ml (4 tsp) Mixed herbs


Method:
  1. Heat the oil in a large saucepan over medium heat.
  2. Add the onions and garlic, cover and cook, stirring occasionally, until softened, about 5 minutes.
  3. Add the curry powder and cook until fragrant, 30 seconds.
  4. Add the stock, corn purée, potatoes, lemon juice, cream, sugar, chilli, yoghurt and salt to the saucepan, turn up the heat to medium-high and bring to a boil.
  5. Reduce the heat to medium-low and simmer, partially covered, until the potatoes are tender, about 20 minutes.
  6. Remove from heat.
  7. With a hand blender, blend the soup, but do not let it get too smooth.
  8. Set aside and keep warm.

Credit:
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