Try this Tomato, Sweetcorn And Basil Soup with Pesto Croutons recipe, or contribute your own.
Suggest a better description1 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. Recipe by: Sophie Grigsons Herbs
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Serving Size: 1 Serving (508g) | ||
Recipe Makes: 4 | ||
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Calories: 282 | ||
Calories from Fat: 132 (47%) | ||
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Amt Per Serving | % DV | |
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Total Fat 14.7g | 20 % | |
Saturated Fat 3.2g | 16 % | |
Monounsaturated Fat 8.1g | ||
Polyunsanturated Fat 2.4g | ||
Cholesterol 34.7mg | 11 % | |
Sodium 137.1mg | 5 % | |
Potassium 873.6mg | 23 % | |
Total Carbohydrate 26.8g | 8 % | |
Dietary Fiber 4.7g | 19 % | |
Sugars, other 22.1g | ||
Protein 15g | 21 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 282
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