An easy recipe from ” Madhur Jaffrey’s Cookbook”.
Ingredients
- 2 1/2 pints chicken or vegetable stock
- 1 fresh bay leaf
- 1 medium onion peeled and chopped
- 3/4 lb all purpose potatoes peeled and cut in 1 cm dice
- 1 carrot peeled and cut in 1 cm dice
- 1/2 tsp dried thyme
- 3 1/2 cups corn
- 4 fl oz single cream
Servings:
Instructions
- In a large pot combine the stock, bay leaf, onion, potatoes, carrot and thyme. Bring to a boil, cover, reduce heat and simmer for 25 minutes.
- Remove the bay leaf. Put the corn into a liquidiser and add 1 1/2 cups of the soup. Liquidise briefly. Return this to the soup.
- Add the cream and bring to a simmer, then cook gently for 5 minutes. Season and serve.
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