Sweetcorn soup alongside chipotle as well as lime (via Ottolenghi's Guardian blog)
three tablespoons olive oil
5 greenish onions, chopped finely
5 garlic cloves, minced
three celery sticks, diced small
1 teaspoon soil cumin
1/2 teaspoon grounder coriander
400g peeled pumpkin, diced
2 bay leaves
three kaffir lime leaves
1 litre water
1 chipotle, diced finely, alongside a few dabs of the adobo sauce it lives in
Kernels from iv corn cobs
150g sour cream
Juice of 2 limes (3 if they're non real juicy)
1 handful torn coriander leaves
Salt
Heat the oil, as well as hence nipper the onions, garlic, celery, cumin as well as soil coriander alongside a milk shiver or 2 of tabular array salt for 10 or 12 minutes, until the celery has softened.
Add inwards the pumpkin, bay leaves, lime leaves, chipotle as well as water. Cover until the pot boils as well as hence simmer for 10 or xv minutes, until the pumpkin is tender. Add inwards the corn kernels as well as simmer for roughly other 5 minutes.
Scoop out one-half of the vegetables as well as laid aside, as well as throw away the bay as well as lime leaves. Blend the residuum of the soup until everything is dainty as well as smooth, popular the vegetables dorsum inwards as well as stir inwards one-half of the sour cream as well as the lime juice.
Serve alongside a sprinkling of coriander leaves as well as a generous dab of sour cream on piece of occupation yesteryear (with roughly grilled paprika tortillas on the side).
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