MEXICAN CORN SOUP

■ Serves 8-10, prep 30 mins, cook 1 hour

WHAT YOU NEED

1 small bunch fresh coriander, washed

4 fresh corn cobs (1.4kg)

1 tbsp olive oil

1 large onion, finely chopped

2 cloves garlic, crushed

1 tsp Mexican chilli powder 1 litre (4 cups) chicken stock

420g can creamed corn

Diced avocado, to garnish

3 free-range eggs, at room temperature

1 cup self-raising flour

½ cup plain flour 1 tsp cinnamon

TORTILLA CRISPS

4 white corn tortillas

1 tbsp olive oil

1 To make tortilla crisps, cut tortillas in half. Cut crossways into 1cm-wide strips. Place in a bowl. Drizzle with oil, then season with salt and pepper. Toss to coat. Arrange on an oven tray lined with baking paper.

2 Cook in a moderate oven (180°C) for 10 to 12 minutes, turning once, or until golden and crisp.

3 To make soup, finely chop coriander stems and roots, to make 2 tbsp. Reserve leaves for garnish. Using a small, sharp knife, cut away kernels from corn cobs.

4 Heat oil in a large stockpot over a medium heat. Add onion, garlic and coriander stems and roots. Cook, stirring, for about 5 minutes, or until soft. Add chilli powder. Cook, stirring, for 1 minute. Add stock and creamed corn. Bring to boil.

5 Add corn kernels. Gently boil, covered, for 5 minutes, or until tender. Season.

6 Garnish soup with avocado. Top with tortilla crisps and reserved coriander leaves.