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:
- Heat the oil in a large saucepan over medium heat.
- Add the onions and garlic, cover and cook, stirring occasionally, until softened, about 5 minutes.
- Add the curry powder and cook until fragrant, 30 seconds.
- 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.
- Reduce the heat to medium-low and simmer, partially covered, until the potatoes are tender, about 20 minutes.
- Remove from heat.
- With a hand blender, blend the soup, but do not let it get too smooth.
- Set aside and keep warm.
Credit:
unknown
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