MEXICAN CORN SOUP (SERVES 4 - 6)

Ingredients:

  • 3 cups chicken stock

  • 1 cup vegetable stock

  • 3 cups tomato sauce

  • 5 cups frozen corn (thawed)

  • 1 – 2tsp chilli paste

  • ½ cup hard feta (can be flavoured. Like with herbs)

  • 2Tbsp (heaped) fresh Origanum chopped finely

  • 1 Onion chopped

  • 4 cloves of garlic (mashed)

  • 1 Spanish sausage chopped

  • 8 Strips of back bacon… also chopped

  • Dollop of butter

  • 2Tbsp olive oil

  • Salt & Pepper

 
Method:

  1. Melt the butter along with the olive oil in a medium sized pot, over medium heat.

  2. Add half the chopped meat, and fry until crispy. Remove with a perforated spoon, and drain on a paper towel. Do not remove the fats from the pot!

  3. Add the chopped onion, and garlic. Fry until the onions become transluscent. Add the remaining meat, dry for a few minutes longer.

  4. Meanwhile place half the corn in a blender with two cups of the stock, and blend until smooth. Add to the pot along with the tomato sauce, and rest of the stock, remaining corn, and simmer for 20 minutes, or until the soup starts to thicken a bit.

  5. Lastly add the chilli, oreganum, and feta. Simmer for five minutes longer, and taste. Add salt and pepper if needed, for sometimes stock can be quite salty.

  6. Before serving sprinkle soup with some of the crispy bacon and sausage.

 W. Nieuwoudt - All rights reserved