Spiced corn soup with polenta muffins

Posted by adm On November - 15 - 2011

How to cook Spiced corn soup with polenta muffins


  • 1 tbs olive oil
  • 1 scallion, white part sole, shredded
  • 1 stick celery, sliced
  • 2 garlic cloves, low
  • 2 1/2 cups drained canned maize
  • 1 spud, raw, shredded
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 2 kaffir lime leaves
  • 750ml (3 cups) chicken strain
  • 140g can coconut milk
  • 125ml (1/2 cup) emollient
  • Sweet chilli sauce, to dish

How to:

  • Heat the oil in a large saucepan over medium-low heating. Add the scallion, celery and garlic and cook until slightly softened but not browned. Add the maize, spud, cumin, coriander, lime leaves, stock and coconut milk. Season well with salt and peppercorn. Increase heat to high and bring to the roil, then reduce heat to low and simmer, covered, for 15 proceedings. Set aside to cool slimly. Remove and discard lime leaves, then blend the soup in batches. Return the soup to the saucepan, add the cream and heat through (do not allow to boil at this stage).

  • Drizzle with sweet chilli sauce and service with polenta muffins.

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