Corn And Coriander Soup

1. 1

   Preheat a BBQ or grill.

2. 2

   Remove the husks and silk from the corn cobs and cook on the BBQ or grill for about 10 minutes, turning frequently, until roasted and slightly blackened.

3. 3

   Cool, then cut the kernels from the cobs with a small sharp knife. (Hold the cobs vertically on a chopping board and run the knife down the sides of the cobs).

4. 4

   Cut the capsicum into quarters. Discard the seeds and membrane and cook under the grill or on the BBQ until the skin has blackened and blistered.

5. 5

   Remove from the heat and place in a plastic bag to cool. Peel away the skin and finely chop the flesh.

6. 6

   Heat the oil in a large pan and cook the onion for 5 minutes, or until very soft and lightly golden.

7. 7

   Add the garlic and cook for 1 minute.

8. 8

   Add the corn kernels, capsicum and chicken stock to the pan, bring to the boil, reduce the heat and simmer, partially covered, for about 20 minutes.

9. 9

   Cool the soup slightly then puree half of it in a blender or food processor until the mixture is fairly smooth.

10. 10

    Transfer all the soup to a clean pan to heat through (do not boil).

11. 11

    Just before serving, stir through the lime juice and the coriander leaves.

* Per serving · 4 servings · Values may vary.