Update my dinner status, I'm making this tonight.
2 chefs marked this as Favorite
Servings: 4 servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 3 Ears corn or 340g/12oz
- ; sweetcorn
- 6 Fresh anchovy fillets;
- ; (optional, but a
- ; good idea)
- 2 400 g tins chopped tomatoes
- 2 tb Tomato puree
- Bouquet garni of thyme; bay
- ; parsely sprigs tied
- ; with string
- 1 l Water or stock
- 1 Handful basil leaves
FOR THE PESTO CROUTONS
- 1/2 Stick French bread; sliced
- ; about 1cm/ 1/2"
- ; thick
- Olive oil; 3 tbsp pesto
- 3 tb Creme fraiche; (optional) ,
- 1 lg Onion; chopped
- 3 tb Olive oil
- Salt and pepper
- 3 Garlic cloves; chopped
Preparation
1 Preheat the oven to 190c/375f/Gas 5. If using fresh corn, stand the ear upright and slice downwards with a sharp knife to take off the kernels. 2 For the Soup: Gently fry the onion and garlic in olive oil until tender. Add the anchovies, if using, and fry for a few minutes until collapsed down. Tip in the tomato puree, tomatoes, sweetcorn and bouquet garni. Boil and simmer until reduced by about a third. 3 Add the water or stock, salt and pepper, boil and simmer gently for 10 minutes. Brush both sides of the bread slices with olive oil and bake on a baking sheet for 20 minutes, turning occasionally, until golden. 4 Keep warm until needed, spread with pesto and top each with creme fraiche if using. Shred the basil finely before serving. 5 When the soup is ready, remove the bouquet garni and liquidize half for a slightly chunky, knobbly texture or the lot for a smooth(ish) texture. 6 Check the seasoning, reheat and stir in the shredded basil. Serve at once with the pesto croutons in a bowl so people can float their own on top if they want, or keep them separate. Converted by MC_Buster. Recipe by: Sophie Grigsons Herbs Converted by MM_Buster v2.0l.
