Corn and Tomato Soup
2 cups corn kernels
50g Anchor Butter
1 large onion, finely chopped
2 cloves garlic, crushed and finely chopped
400g can chopped tomatoes
5 cups vegetable stock
Salt and freshly ground black pepper, to taste
2 tablespoons chopped coriander
- Place one cup of the corn into the bowl of a food processor and process until smooth.
- Melt the butter in a heavy-based saucepan and gently cook the onion and garlic for 10 -15 minutes until the onion is tender.
- Add the tomatoes, stock, processed corn and corn kernels, cover and cook over a low heat for 30 minutes.
- Season to taste with salt and pepper and stir in coriander.
Serve garnished with extra coriander and a dollop of sour cream or yoghurt and a side or crusty bread