This is one of the tastiest soups I know, the canning process seems to sweeten the kernel's wonderfully well, similar to frozen peas, that process relies on the fact that as soon as the pea is picked it starts to loose is sweetness, so it is processed as soon as possible. Hence the advert 1 hour from picking to freezing.
- 1 x 340g sweetcorn, Green Giant is the best
- 1tbsp fresh rosemary
- 1 medium onion, peeled and chopped very finely
- 3 tbsp olive oil
- 2 cloves of garlic, peeled but left whole
- 2 tsp green peppercorns in brine
- 750mls (approx) strong chicken or vegetable stock you may need to add a touch more if the soup is too thick
- 85g red or green lentils
- 4 slices of bread
- olive oil
- Simple, heat the olive oil in a stainless steel pan, add the rosemary and cook for 1 minutes to release its wonderful aroma.
- Next add the onions, garlic and cook for 3-4 minutes to soften.
- Add the sweetcorn, peppercorns (both well drained), lentils, stock, pinch of salt then cook for about 20-25 minutes, or until the lentils are cooked and soft.
- Once cooked liquidise or food process two thirds of the soup until very smooth and return to the saucepan.
- Add a dash of milk, to remainder of soup then re season and keep warm.
- The soup will be nice and velvety, with a little spicy bite too it.
- Cut the slices of bread into 3cm strips
- Drizzle the olive oil over the bread and season well with salt and pepper. Then lightly toast on both sides.
- Serve with the soup.