Tomato, Sweetcorn And Basil Soup With Pesto Croutons

We start each day with our personal security resting not on the accepting love of God and the sacrifice of Christ but on our present feelings or recent achievements in the Christian life. Since these arguments will not quiet the human conscience, we are inevitably moved either to discouragement and apathy or to a self-righteousness which falsifies the record to achieve a sense of peace. But the faith that is able to warm itself at the fire of God’s love, instead of having to steal love and self-acceptance from other sources, is actually the root of peace.

Richard Lovelace

CATEGORY	CUISINE	TAG	YIELD
	French	Grigson	4	Servings

INGREDIENTS

3		Ears corn or 340g/12oz
		frozen kernels defrosted
		sweetcorn
1		Onion, chopped
3		Garlic cloves, chopped
3	T	Olive oil
6		Fresh anchovy fillets
		roughly chopped
		optional but a
		good idea
2		400 g tins chopped tomatoes
2	T	Tomato puree
		Bouquet garni of thyme, bay
		leaf and
		parsely sprigs tied
		with string
1		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	T	Creme fraiche, optional
		about

INSTRUCTIONS

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.

A Message from our Provider:

“Jesus: Because only the best will do”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 638 Calories From Fat: 190 Total Fat: 21.5g Cholesterol: 25.4mg Sodium: 2413.9mg Potassium: 772.5mg Carbohydrates: 92g Fiber: 8.3g Sugar: 7.7g Protein: 23.3g