In a large heavy based saucepan, heat the butter until foaming then add the leeks, garlic and chilli and saute until softened and fragrant.Add the corn and saute with the leeks for a minute. Now add the stock, cover and simmer for 25 minutes.Place the corn and stock mixture into a blender ( I find a smoothie blender works well) and blitz until as smooth as you can get it. Add the coriander and cream and blend once more until well combined and smooth.Place a large sieve over a large bowl or clean pot and pass the soup through the sieve. Discard all the fibrous bits that are left in the sieve. You should have a beautiful smooth soup in the bowl.Season to taste with salt and pepper.Serve chilled or hot, topped with fresh coriander leaves and chilli flakes.Variations:Add 15 ml miso paste to the butter to create another savoury note in the soupFinish off with a squeeze of fresh lime juice.Recipe reprinted with permission of Bits of Carey. To see more recipes, please click here.To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.
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