Spicy Joshy Corn Soup
- 600 g corn kernels
- 1 tbs olive oil
- 1 yellow onion, diced
- 1 tbs finely chopped garlic
- 4 jalapeno slices
- 1 red bell pepper, diced
- 1 tsp salt
- 1/2 tsp black pepper
- 6 cups vegetable stock
- 250 ml heavy cream
- Cilantro or chives for decoration
Method
In a medium-sized saucepan over medium heat, add olive oil, then the onions. Saute for 3 to 4 minutes until translucent, stirring occationally. Add the garlic and jalapeno slices, bell pepper (save a little for decoration) and saute for another minute. Add corn kernels (save 100 g for last) and saute for another 3 minutes, stirring constantly. Add salt, pepper, vegetable stock and bring to a boil.
Once the mixture has boiled, reduce the heat and simmer for 30 minutes. Stir occationally to prevent the corn kernels from burning or sticking to the bottom of the pan. Blend the mixture in a blender to an even consistency, return to pan and bring to a boil once more, adding the cream and the last corn kernels. Cook for another 5 minutes and serve.
Decorate with cilantro or chives and small pieces of bell pepper.
