It’s a family tradition to make this soup for her dad on his birthday, says Jana Breytenbach, student assistant in the YOU test kitchen. Dad Kerneels has high cholesterol so under normal circumstances cream is taboo in their household. When they make this soup everyone comes back for seconds.
The secret to great soup is good homemade stock - see the latest issue of YOU (21 May) for a basic stock recipes and other soup ideas.
Serves 4-6
INGREDIENTS: 15 ml butter; 1 onion, finely chopped; 1 clove garlic, crushed; 1 red pepper, diced; 1 red chilli, diced; 2 cans (410 g each) whole-kernel sweetcorn; 1 can (410 g) tomatoes; 2 litres chicken stock; 125 ml cream (optional); salt and pepper; extra chillies and fresh coriander to garnish.
METHOD: Heat the butter and fry the onion, garlic, red pepper and chilli until soft. Add 1 can sweetcorn, the tomatoes and stock and stir well. Blitz the mixture in a food processor until smooth and return to the saucepan. Add the remaining can of sweetcorn and bring to the boil. Cook for about 10 minutes. Reduce the heat and add the cream (if using).
Season to taste with salt and pepper and serve topped with extra chillies and fresh coriander.
TIPS
- Substitute canned whole-kernel sweetcorn with cooked fresh mealies cut from the cob.
- Substitute the cream with natural yoghurt or leave out altogether.
- Add cooked chicken strips for extra body.
