CORN AND CO­RIAN­DER-PESTO SOUP WITH BAKED TOR­TILLA WEDGES

Recipe Phillippa Cheifitz

House and Leisure Food - - WINTER WARMTH -

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

Serves 4

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.

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