Chilled Red Pepper And Fennel Soup With Minted Corn Salsa Recipe
Servings: 1
Ingredients
- 2 Tbsp. extra virgin olive oil
- 2 x leeks, white part only
- 5 lrg carrots, peeled and minced
- 2 x bulbs fennel, halved and cored
- 1 x Spanish onion, peeled and minced
- 2 x cloves garlic, peeled and minced
- 2 x shallots, peeled and minced
- 1 c. Champagne, (or possibly white wine)
- 4 sprg fresh thyme
- 4 1/2 c. light chicken or possibly vegetable stock salt and freshly grnd pepper to taste
- 3 Tbsp. mild lowfat yoghurt, to serve
- 2 x ears corn
- 1/2 sm Spanish onion
- 1 x Roma tomato, seeded
- 1 x lime, juice of
- 10 x fresh mint leaves
- 2 sprg fresh coriander
- 1/3 c. minced parsley salt and pepper to taste
Directions
- Heat the extra virgin olive oil and add in the minced leeks, Spanish onion, garlic and shallots and 'sweat' for 5 min till soft. Add in the minced carrots, minced fennel and thyme sprigs and cook over a medium heat for 30 min till all the vegetables are tender.
- Meanwhile, slice the four sides of the capsicums (throw away the seed core) and grill, skin side up till blackened and blistered, about 5 min. Transfer the capsicums into a plastic bag and allow to steam. When cold sufficient to handle, open the bag and slip the skins off the capsicum pcs. Add in the capsicum pcs, Champagne and stock to the softened vegetables and raise the heat to 'high'. Continue to cook, uncovered for 20 min, till all the flavours have combined. Remove the soup from the heat and puree in a food processor, blender or possibly with a 'wand'. Season to taste with salt and pepper and allow to cold.
- To make the salsa, cut all the corn off the ears, and microwave on 'high' for 2 min. Finely dice the Spanish onion and seeded Roma tomato and mix with the corn. Add in the finely sliced mint leaves, minced coriander, minced parsley, lime juice and salt and pepper to taste and mix thoroughly. To serve, ladle the soup into individual bowls, top with some lowfat yoghurt and a generous spoonful of minted corn salsa.
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