Braaied corn soup
| Recipe By: | Siba Mtongana |
| Serves: | 6 |
| Cooking Time: | 20-25 minutes |
| Prep Time: | 15 minutes |
Ingredients
- 6 Organic spring onions, thinly sliced
- 3 Mielies, braaied and slightly charred
- 2 leeks, washed and sliced
- 6 Smoked bacon rashers, chopped
- fresh bread, for serving
- 2 Tbsp coriander, ground
- 3 cups 1,5 L milk
- 6 cups good-quality chicken stock
- sea salt and freshly ground pepper, to taste
- 2 ml turmeric
- 3 tbsp smoked paprika
- 4 Celery sticks, finely chopped
- 4 garlic cloves, roughly chopped
- 1/2 cup onion, finely chopped
- 2 Tbsp sunflower oil
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Cooking Instructions
- Heat the oil in a saucepan and sauté the onion, garlic and bacon for 2 minutes until the onions are translucent and the bacon fat is rendered.
- Add the celery, leeks, spices and seasoning and cook for 2 minutes. Add the stock and bring to the boil, then reduce the heat to medium and simmer for 10–15 minutes until slightly reduced.
- Cut the corn kernels off the cobs. Add to the soup, reserving some to garnish, and cook for a further 5 minutes. Finally, add the coriander and season with pepper.
- Divide the soup between 6 bowls. Garnish with the remaining corn, biltong shavings and powder, and spring onions.
- Serve with warm bread.
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