Reader recipe: Hot stuff in a soup tureen
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Your support makes all the difference.WE resume our series on cooking with peppers with this recipe from Rolly McGirk, who writes from New York. He will receive a bottle of 1991 Auxerrois, from Wyken vineyards.
Sweet corn and red pepper soup with coriander salsa
Serves 4-6
Ingredients: 4 red peppers
8oz (250g) sweetcorn or
kernels from 4 cobs
1-1 1/2 pint home-made, light chicken stock
salt and pepper
For salsa: palmful of
chopped fresh coriander
2-3 ripe tomatoes, blanched, peeled, seeded and chopped
1 clove garlic, minced
fresh chilli to taste, seeded and finely minced
2tbs olive oil
2tsp lime juice
salt and pepper
Preparation: Roast peppers, turning from time to time, until skin is blistered and flesh is fragrant and melting, about 20 minutes. Cool in covered bowl for 20 minutes. Bring a large pot of water to the boil. Add corn cobs, reduce heat and cook at a low boil until tender. Or simply thaw frozen corn. Tinned corn will work, too, but will taste somewhat metallic.
Slip skins off the peppers. Remove core, seeds and pith, but be careful to retain all cooking juices. Discard the trimmings. Combine corn and peppers and any roasting juices in a food processor and puree. Decant to a large saucepan. Add chicken stock until you have the desired consistency. Heat through, about 10 minutes. Season to taste.
For the salsa, combine all ingredients, taking care to wash your hands after chopping chillies. Season to taste. Serve soup with a good dollop of salsa in the centre.
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