1 x 400g tin of sweetcorn, drained
1 red pepper, grilled, peeled and chopped
1 medium onion, finely chopped
1 tbsp flour
200ml-250ml/ ½ pint milk (full fat or half fat)
300ml/ ½ pint veg/chicken stock
good pinch of saffron stamens
1 tbsp fresh basil, roughly torn
1 tbsp fresh mint, roughly chopped
1tbsp fresh coriander, roughly chopped
white pepper to taste
Preheat oven to 200ºC/400ºF/Gas 6.
- First roast or grill the red pepper until blackened. Then put in a bowl, cover with cling film and leave for 10 mins to cool and soften. The skin should come off easily now, due to the steam gathering under the clingfilm helping to loosen up the skins so they are easily peeled off.
- Fry the onion in the butter until translucent but do not allow to brown.
- Add the drained corn and cook for 5 mins.
- Add the flour (which will thicken the soup), cook for 2 mins and add in most of the milk (add more later if necessary) and stock.
- Bring to a fast simmer, stir well to prevent lumps and add in the saffron and season well.
- Simmer for another 15 mins or so and then pour half the soup into a bowl and purée.
- Now add this to the unpuréed half and mix in half the roast peppers.
- Serve topped with some roasted pepper and chopped herbs