Yield: 4 servings
|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.