| 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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