Creamy Fresh Corn & Tomato Soup
Serves: 4 - 6
Ingredients:
- 2 cups fresh corn kernels
- 2 cloves garlic, crushed
- 1/2 teaspoon salt
- 50g Western Star Butter
- 2 onions, chopped
- 4 vine ripened tomatoes, peeled, seeded & chopped
- 5 cups vegetable stock
- salt and freshly ground black pepper, to taste
- 2 tablespoons chopped coriander
- extra coriander & sour cream, for serving
Method:
- Process half the corn in a food processor till smooth.
- Melt butter in a heavy based saucepan and sauté onion, garlic and salt until softened. Add tomatoes, cover and cook over low heat for 8-10 minutes, stirring occasionally.
- Add stock, pureed corn and corn kernels. Bring to the boil and simmer for 30 minutes. Season to taste and stir in coriander. Serve garnished with extra coriander and dollop of sour cream.
Cooking Time: Prep: 15 minutes, Cooking Time: 40 minutes
Hints:
Use 1 x 440g can chopped tomatoes if fresh vine ripened tomatoes are unavailable.
