Description: This creamy yet chunky soup is rich with the sweet taste of corn. Use it to impress the lil' Gollums lurking around your house... especially the picky little monsters.
Submitted by: Lady~Culin on 2003-08-24 14:31:39
Serves: 4
Prep Time: 40 minutes
Difficulty: Easy
Ingredients
1 onion, chopped.1 garlic clove, crushed
1 medium baked potato, chopped
2 celery sticks, sliced
1 small green bell pepper, seeded, halved and sliced
30 ml/ 2 tbsp sunflower oil
25g/ 1 oz/ 2 tbsp butter
600 ml/ 1 pint/ 2 1/2 cups stock or water
300 ml/ 1/2 pint/ 1 1/4 cups milk
200 g/ 7 oz can flageolet or cannellini beans
300g/ 11 oz can corn kernels
Good pinch dried sage
Salt and ground black pepper
Grated cheddar cheese
Instructions
Put onion, garlic, potato, celery and green pepper into a large, heavy pan with oil and butter.Heat until sizzling, then reduce the heat to low. Cover and cook gently 10 minutes, shaking pan occasionally.
Pour in stock or water, season with salt and pepper to taste and bring to boil. Reduce heat, cover again and simmer gently for about 15 minutes, until vegetables are tender.
Add the milk, beans and corn -including their can juices- and sage. Simmer, uncovered, 5 minutes. Check seasoning and serve hot.
Excellent served with thick crusty bread and topped with melted Cheddar cheese.
1 Comment
perfect. my entire family, including my little sister and picky cousins adored it!