Name of Recipe:Corn and Red Capsicum SoupYou will need30 grams EVOO
1 onion quartered
2 garlic cloves bruised
pinch cayenne
two capsicums quartered
kernels from 4 to 6 cobs of corn (medium sized cobs) - approx. 750g of kernels
1 tablespoon of vegetable stock paste
750 grams to a litre of water (this depends on the quantity of kernels you have)
MethodPlace onion and cloves into TM and chop on speed 6 for 4 seconds.
Add EVOO and saute 2 minutes on 100 speed 2.
Add the capsicums and chop on speed 6 for 4 seconds, (you need to have some little chunks).
Add the corn kernels the stock paste and water.
Cook for 18 minutes at 100´, reverse, speed 2 ½ .
When finished pour half into a jug and blend remaining soup by slowly bringing up to speed 8 and puree for 30 seconds. Return remaining soup to TM and re heat to 100´ on reverse speed 2 then serve with slices of homemade bread with cheese melted on top. Yumm.
I’ve made this with the kernels of six cobs and adding 1 litre of liquid is not easy but that is what the original recipe called for. So I usually opt for 750 grams in the TM and the add the rest when all the cooking and blending is finished. I have made it with the kernels of 4 cobs but it just doesn’t have the flavour. Maybe I’ve been spoilt.
Anyway I hope you try it and enjoy. It’s a really nice soup for a cold winter,or autumn, day.
This recipe has been adapted from a recipe by Ian Hewitson.
members' comments Delicious
JuliaBalbilla - I did adapt it slightly by using 2 chillies instead of the cayenne, which I chopped and cooked with the onion and garlic for 10 minutes MC off. I also increased the garlic quantity. I used 500g frozen sweetcorn (whole cobs are quite expensive here and would have to travel to get them). As for red peppers, I used skinned and roasted Romero peppers (the pointy ones) which had been preserved in jars. I have eaten this chilled as well - it was delicious!!
JD - I decided to have a go myself with what I had in the house so here are my changes and it is a delicious soup, sweet but not too sweet, nice & thick as I like my soups and something you can cook up so quickly for unexpected visitors. It is really lovely.
I did half quantity of most ingredients but with a higher ratio of corn so these are my quantities and adaptions.
15g EVOO
130g red onion
1/2 tsp garlic paste instead of fresh garlic
pinch cayenne
130g red capsicum
450g corn (canned but some frozen added to make up the quantity)
500g pkt chicken liquid stock instead of veg stock paste & water
1 tsp chicken stock powder
Just a tad S & P
I cooked the onion and garlic paste 5 mins/varoma/reverse/speed 1 then followed the rest of your recipe.
I had roasted capsicums in the freezer but didn't want to waste them in soup. I was so glad I didn't as the soup is perfect using plain capsicums.
Bonsai - Made a similar soup based on a recipe in the April edition of Gourmet Traveller magazine. Sauté onion and a clove of garlic, add 1/2 cup white wine and a pinch of saffron and cook 100c for 2 mins sp 1 then ad 1 litre chicken stock, 400g tin of crushed tomatoes (or fresh equivalent I suppose) and 450g of roasted red pepper (I bought a jar of these) and 3 sprigs of thyme. Cook for 15 mins 100 degrees sp 1 then add 1 tbs of red wine/sherry vinegar and 50g of day-old bread (no crusts). Cook 2 mins 100 c sp 1 and allow to cool a bit then purée speed 10 for 60 secs - careful if it is hot protect your hands near the lid. This is a lovely soup but not thick. I made it for work lunches this week and will take a slice of bread to toast and have on the side. I think next time I'll add smoked paprika or a pinch of cayenne. Tastes lovely, a nice summer soup
