CORN AND CORIANDER-PESTO SOUP WITH BAKED TORTILLA WEDGES
Recipe Phillippa Cheifitz
500g fresh corn kernels 1 onion, chopped 2 celery sticks, chopped olive oil 4 cups chicken or
vegetable stock salt and milled black pepper blanched corn
kernels (optional) 2–3 flour tortillas, to serve
for the pesto
30g fresh coriander, washed
and dried 2 garlic cloves, chopped 1 green chilli, chopped olive oil
Rinse and drain the corn. Soften the onion and celery in two tablespoons of olive oil. If it starts to stick, loosen with a little of the stock. Stir in the corn, then pour in the stock. Simmer, almost covered, for 15 minutes or until the corn is tender. Blend until smooth and season to taste.
To make the pesto, drop the coriander leaves into boiling water for a minute. Drain and pound with the garlic and chilli, adding enough oil to make a thick paste. Stir the coriander pesto through the soup. Sprinkle some blanched corn kernels over if desired.
To make the tortilla wedges, preheat the oven to 190°C, then cut the tortillas into wedges and bake until crisp and golden.