Tomato, Sweetcorn And Basil Soup With Pesto Croutons
| 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.
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Nutrition (calculated from recipe ingredients)
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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