Yes, I know, another non-cupcake recipe :) Amazing, isn't it?!
Anyway, a friend of mine is particularly in love with this soup, and asked me to post the recipe here so she can access it. Hence, recipe.
The Recipe
Olive oil, for frying
2 large onions, finely chopped
1-3 cloves of garlic, to taste, crushed
2t cumin
4c (1L) stock - I use a mixture of chicken and vegetable, whichever is on hand
2 medium potatoes, cubed (about 1/2-1cm cubes)
1c canned creamed corn
2c corn kernels
1T dried parsley (alternatively, try 3T fresh chopped parsley)
1c grated Cheddar or Tasty cheese
Salt and black pepper to taste
In a large saucepan over a high heat, fry the onions, garlic and cumin until the onion is soft and translucent. Add stock and bring to the boil. Add potatoes and reduce heat. Simmer, uncovered, for 10 minutes. Add the creamed corn, corn kernels, and parsley. Bring to the boil, then reduce heat and simmer for 10 minutes. Remove from heat. Stir through the cheese and seasoning until the cheese is melted. Serve immediately.
Makes 5 decent sized servings.
The Results
Uh, YUM! Seriously though, after making this soup a few times now, I am absolutely in love with it. And my husband even likes it, which is saying something, as he's not a huge soup fan.
I highly recommend using chicken stock over vegetable stock.
Also, I am usually the kind of person who plays around with herbs and spices in all sort of random combinations. With this recipe - don't. I tried. Trust me. The recipe can't be improved upon.
With one exception - the time I made it where it turned out best, I added about 1/4c extra cheese, and a few shakes of my fancy rosemary, sage and lavendar salt. Gave it a bit of an extra kick that lifted it from really good, to the best soup I've ever eaten.
4 comments:
This is yummy! I finally convinced people to allow me to make it for them, only to discover that we were missing half the ingredients. Apparently the exact proportions aren't essential - neither is it harmed by the the addition of 2 eggs and some cornflower thickening, stirred through at the end...
What possessed you to try /eggs/ in it??
And it's soup, proportions are never essential.
*wonders if someone will now go and find a soup that requires exact proportions...*
Ha. Eggs = protein?
Eggs = asian. (according to my mother, so it may be a matter of protein in disguise, but it is an observed fact).
Chicken and sweet corn soup has eggs stirred through, as well as cornflour thickening apparently, and since we had eggs in need of using, due to some interesting Christmas shopping techniques exhibited by my grandmother (namely buy 2 dozen eggs, then fly to Queensland), we thought we could further accentuate the similarity and reduce the egg count!
Fair enough!
Not being a great connoisseur of Asian food I had forgotten that you'd mentioned this soup had a very Asian flavour.
The world makes sense again. :)
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