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LOCATION: Recipes >> Soups >> Corn 02

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CORN SOUP WITH LEMON

1 small onion, chopped
1 clove garlic, chopped
30g butter
2 cups fresh or frozen corn kernels
A few drops of Tabasco (If you want it hotter, add more)
3 cups chicken stock
1 cup milk
2 eggs
1/2 cup lemon juice
sour cream and the chopped green part of spring onions for garnish
Finely slivered lemon peel

In a medium-sized saucepan, saute the onion and garlic in butter
until golden, about 3 minutes (don't over brown). Stir in corn
and Tabasco. Add stock and heat until boiling. Reduce heat and
gently simmer 20 minute. Strain soup into a large bowl.

Whizz the solids in a processor or blender until 'coarsely smooth',
about 20 - 30 seconds. Return to sauce, add the strained liquid
and milk. Heat until boiling; reduce heat. Slightly beat together
eggs and lemon juice. Slowly stir in a little of the hot soup,
then return all to the saucepan. Heat gently, stirring, 1 minute.
(DO NOT LET IT BOIL.)

To Serve:- Ladle into heated bowl. Add a dollop of sour cream and
sprinkle with the onion greens and lemon peel.

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