Name: Tomato, Sweetcorn And Basil Soup with Pesto Croutons
Ingredients: 3 Ears corn or 340g/12oz frozen; kernels defrosted; ; sweetcorn; 1 lg Onion; chopped; 3 Garlic cloves; chopped; 3 tb Olive oil; 6 Fresh anchovy fillets; roughly chopped; ; (optional, but a; ; good idea); 2 400 g tins chopped tomatoes; 2 tb Tomato puree; Bouquet garni of thyme; bay leaf and; ; parsely sprigs tied; ; with string; 1 l Water or stock; 1 Handful basil leaves; Salt and pepper; 1/2 Stick French bread; sliced into rounds; ; about 1cm/ 1/2"; ; thick; Olive oil; 3 tbsp pesto; 3 tb Creme fraiche; (optional) , about

CATEGORY	CUISINE	TAG	YIELD
	French	Grigson	4	servings

INGREDIENTS

3		Ears corn or 340g/12oz frozen; kernels defrosted
		; sweetcorn
1	lg	Onion; chopped
3		Garlic cloves; chopped
3	tb	Olive oil
6		Fresh anchovy fillets; roughly chopped
		; (optional, but a
		; good idea)
2		400 g tins chopped tomatoes
2	tb	Tomato puree
		Bouquet garni of thyme; bay leaf and
		; parsely sprigs tied
		; with string
1	l	Water or stock
1		Handful basil leaves
		Salt and pepper
1/2		Stick French bread; sliced into rounds
		; about 1cm/ 1/2"
		; thick
		Olive oil; 3 tbsp pesto
3	tb	Creme fraiche; (optional) , about

INSTRUCTIONS

FOR THE PESTO CROUTONS
1 Preheat the oven to 190c/375f/Gas 5. If using fresh corn, stand the ear
upright and slice downwards with a sharp knife to take off the kernels.
2 For the Soup: Gently fry the onion and garlic in olive oil until tender.
Add the anchovies, if using, and fry for a few minutes until collapsed
down. Tip in the tomato puree, tomatoes, sweetcorn and bouquet garni. Boil
and simmer until reduced by about a third.
3 Add the water or stock, salt and pepper, boil and simmer gently for 10
minutes. Brush both sides of the bread slices with olive oil and bake on a
baking sheet for 20 minutes, turning occasionally, until golden.
4 Keep warm until needed, spread with pesto and top each with creme fraiche
if using. Shred the basil finely before serving.
5 When the soup is ready, remove the bouquet garni and liquidize half for a
slightly chunky, knobbly texture or the lot for a smooth(ish) texture.
6 Check the seasoning, reheat and stir in the shredded basil. Serve at once
with the pesto croutons in a bowl so people can float their own on top if
they want, or keep them separate.
Converted by MC_Buster.
Recipe by: Sophie Grigson's Herbs
Converted by MM_Buster v2.0l.

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