Pepper | Sweetcorn | Soup

Pepper and Sweetcorn Soup

I have made this sweetcorn soup with fresh sweetcorn. The corn needs to be cut away from the centre. To remove the corn run a knife down between the corn and the centre. This will let the corn fall away from the core. The roasted sweetcorn gives an extra roasted corn flavour to the soup.

Ingredients

1. Spanish Onion x ½ 
2. Green Courgette ½ 
3. Red Pepper x 2 Sides
4. Bay Leaf x 2
5. Fresh Sweetcorn On The Cob x ½ 
6. Flour x ½ Tablespoon
7. Vegetable Stock [Freshly made or a stock cube dissolved in water]
8. Sprigs of Dill / Parsley x 2
9. Fresh Sweetcorn for Roasting x 3 Tablespoons

Method For Preparing And Cooking A Red Pepper And Sweetcorn Soup

Preparing The Ingredients

1. Peel the Spanish onions and cut them into a chunky diced size
2. Give the courgette a really good wash and cut it in half and then into a chunky dice
3. Cut two sides from the red pepper and cut into a large dice
4. The sweetcorn needs to be taken from the centre by running a knife down the sides
5. Cut the dill into small pieces
6. Have the vegetable stock ready to use

Cooking The Ingredients For The Soup

1. Heat a pan on a medium heat and add a little oil
2. Add the onions and stir occasionally for 2 minutes
3. Drop the courgettes in and cook for 4 minutes stirring often
4. Add in the flour and cook for 2 minutes
5. Place the sweetcorn into the pan and cook for 2 minutes (save some sweetcorn for roasting)
6. Pour in the vegetable stock and bring to a boil. Once boiling turn it down to a simmer for 10 minutes

For The Roasted Sweetcorn

1. Heat a frying pan with a little oil on a medium heat
2. Add the remaining sweetcorn and slowly toast off for 4 minutes stirring frequently

Finishing The Red Pepper And Sweetcorn Soup

• When all the vegetables are cooked and soft remove the pan from the heat
• Blend the soup until smooth and push through a fine strainer
• Add the chopped dill and roasted sweetcorn to the sou