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Corn and green chilli soup

From Thomasina Miers. Photo from http://www.dailymail.co.uk/ Serves 6

2tbsp olive oil
Knob of butter
2 white onions, sliced
3 cloves garlic, chopped
1 head of fennel, chopped
3 sticks celery, chopped
1 green poblano chilli, deseeded and chopped (or use a green pepper)
3-4 coriander stalks and roots, chopped
7 heads fresh corn, kernels removed
1ltr (1¾pt) vegetable stock (or water)
1 shallot, finely chopped
Juice of 1 lime
Sea salt and black pepper
TO SERVE
100ml (3½fl oz) sour cream
2tbsp chopped coriander leaves

1 Heat the oil and butter in a pan until foaming, add the onions, garlic, fennel, celery, chilli, coriander and two-thirds of the corn. Stir and cook over a medium heat for 10 minutes until softened.

2 When the onion is translucent, cover with the stock. Bring to the boil, cover and simmer for 30 minutes or until the vegetables soften. Purée in a blender until smooth.

3 Sauté the shallot and remaining corn kernels over a high heat for a few minutes and add to the soup. Serve in bowls with a swirl of sour cream and coriander.

chilli

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