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R
Soups
SwEET CORN AND BACON SOUP
Serves 4-6
1 tablespoon oil
1 onion, peeled and chopped
4 cloves garlic, peeled and crushed
2 teaspoons ground coriander
1 teaspoon Cajun seasoning
3 cups frozen corn kernels, thawed
3 cups/750ml chicken stock
1 cup/250ml milk
½ cup/125ml cream
3 bacon rashers, rind removed and chopped
2 tablespoons snipped chives
Heat oil in a large saucepan, add onion, garlic,
coriander and Cajun seasoning and cook over a
medium heat, stirring constantly, until onion is soft.
Add corn, stock and milk, cover with lid and bring to
the boil. Reduce heat and simmer for 30 minutes.
Remove from heat and allow the mixture to cool.
Cook bacon in a separate pan until crisp, drain on
absorbent kitchen paper towel.
Transfer cooled corn mixture in three batches into
blender jug, select HIGH speed and blend until
smooth.
Return blended mixture to large saucepan and stir in
cream, bacon and chives.
Gently heat soup over medium heat and serve
immediately.
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SwEET PEPPERED TOMATO SOUP
Serves 4-6
1 tablespoon oil
2 cloves garlic, peeled and crushed
2 leeks, washed, trimmed and sliced
2 x 410g cans tomatoes, mashed
2 teaspoons chicken stock powder
1 tablespoon tomato paste
2 teaspoons brown sugar
1 bay leaf
¼ teaspoon dried thyme
1 teaspoon chopped fresh mint
1 teaspoon chopped fresh coriander
¼ teaspoon ground cloves
Pinch cayenne pepper
2 tablespoons chopped fresh parsley
Heat oil in a large saucepan, add garlic and leeks,
cook over a medium heat for 2-3 minutes or until
leeks are soft.
Combine tomatoes, stock powder, tomato paste,
brown sugar, bay leaf, thyme, mint, coriander, cloves
and pepper.
Pour into pan with leek mixture, bring to the boil, then
reduce heat and simmer, uncovered for 20 minutes or
until liquid has reduced by one third.
Allow the mixture to cool and remove the bay leaf.
Transfer cooled mixture in three batches into blender
jug, select HIGH speed and blend until smooth.
Ladle soup into serving bowls, sprinkle with parsley
and serve immediately.
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9/4/09 2:07:18 PM