| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Grains |
Spanish |
Tamara1 |
1 |
servings |
INGREDIENTS
| 2 |
tb |
Olive oil |
| 2 |
|
Leeks; white part only |
| 5 |
lg |
Carrots; peeled and chopped |
| 2 |
|
Bulbs fennel; halved and cored |
| 1 |
|
Spanish onion; peeled and chopped |
| 2 |
|
Cloves garlic; peeled and chopped |
| 2 |
|
Shallots; peeled and chopped |
| 1 |
c |
Champagne; (or white wine) |
| 4 |
|
Sprigs fresh thyme |
| 4 1/2 |
c |
Light chicken or vegetable stock |
|
|
Salt and freshly ground pepper to taste |
| 3 |
tb |
Mild yoghurt; to serve |
| 2 |
|
Ears corn |
| 1/2 |
sm |
Spanish onion |
| 1 |
|
Roma tomato; seeded |
| 1 |
|
Lime; juice of |
| 10 |
|
Fresh mint leaves |
| 2 |
|
Sprigs fresh coriander |
| 1/3 |
c |
Chopped parsley |
|
|
Salt and pepper to taste |
INSTRUCTIONS
FOR THE SOUP
FOR THE SALSA
Heat the olive oil and add the chopped leeks, Spanish onion, garlic
and shallots and 'sweat' for 5 minutes until soft. Add the chopped
carrots, chopped fennel and thyme sprigs and cook over a medium heat
for 30 minutes until all the vegetables are tender.
Meanwhile, slice the four sides of the capsicums (discard the seed
core) and grill, skin side up until blackened and blistered, about 5
minutes. Transfer the capsicums into a plastic bag and allow to
steam. When cool enough to handle, open the bag and slip the skins
off the capsicum pieces. Add the capsicum pieces, Champagne and stock
to the softened vegetables and raise the heat to 'high'. Continue to
cook, uncovered for 20 minutes, until all the flavours have combined.
Remove the soup from the heat and puree in a food processor, blender
or with a 'wand'. Season to taste with salt and pepper and allow to
cool.
To make the salsa, cut all the corn off the ears, and microwave on
'high' for 2 minutes. Finely dice the Spanish onion and seeded Roma
tomato and mix with the corn. Add the finely sliced mint leaves,
chopped coriander, chopped parsley, lime juice and salt and pepper to
taste and mix thoroughly. To serve, ladle the soup into individual
bowls, top with some yoghurt and a generous spoonful of minted corn
salsa.
Converted by MC_Buster.
Per serving: 1088 Calories (kcal); 32g Total Fat; (28% calories from
fat); 21g Protein; 157g Carbohydrate; 0mg Cholesterol; 319mg Sodium
Food Exchanges: 3 Grain(Starch); 0 Lean Meat; 18 1/2 Vegetable; 1/2
Fruit;
5 1/2 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
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