Yield: 4 servings
Measure | Ingredient |
---|---|
3 \N | Ears corn or 340g/12oz frozen; kernels defrosted |
\N \N | ; sweetcorn |
1 large | Onion; chopped |
3 \N | Garlic cloves; chopped |
3 tablespoons | Olive oil |
6 \N | Fresh anchovy fillets; roughly chopped |
\N \N | ; (optional, but a |
\N \N | ; good idea) |
2 \N | 400 g tins chopped tomatoes |
2 tablespoons | Tomato puree |
\N \N | Bouquet garni of thyme; bay leaf and |
\N \N | ; parsely sprigs tied |
\N \N | ; with string |
1 litre | Water or stock |
1 \N | Handful basil leaves |
\N \N | Salt and pepper |
½ \N | Stick French bread; sliced into rounds |
\N \N | ; about 1cm/ 1/2\" |
\N \N | ; thick |
\N \N | Olive oil; 3 tbsp pesto |
3 tablespoons | Creme fraiche; (optional) , about |
FOR THE PESTO CROUTONS
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 Grigson's Herbs Converted by MM_Buster v2.0l.