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Sweetcorn and Chili Soup

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“From a supplement that came with the Sunday paper. Nothing like a hot bowl of soup for these Autumn evenings.”
READY IN:
45mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat the butter and olive oil in a large saucepan over medium heat.
  2. Fry the onion for about 10 minutes until translucent and golden, stirring occasionally.
  3. Add the corn and chili pepper and continue frying about 5 minutes, again stirring occasionally.
  4. Add the stock, season with salt and pepper and bring to the boil. Simmer for 10 minutes.
  5. Transfer 2/3 of the soup to a food processor and whiz to a coarse puree. Add back into the pan and stir in the lemon juice and parsley. Taste for seasoning.
  6. Serve with a spoonful of sour cream and more parsley, if desired.

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