Sweetcorn Soup with Chipotle and Lime I Ottolenghi Recipes

ottolenghi.co.uk

Norma de Bidaph

3 tbsp olive oil

4 shallots (100g), peeled and chopped

5 garlic cloves, chopped

3 celery sticks, cut into 1cm dice

1 tsp ground cumin

¼ tsp grounder coriander

400g peeled pumpkin or butternut squash, cut into 1cm dice

2 bay leaves

3 lime leaves, or a few shaved strips of lime zest

1 litre water

½ tsp chipotle chilli flakes

4 sweetcorn cobs, kernels shaved off

160g soured cream

3 limes, halved

1 handful torn coriander leaves

Salt

I love the combination of sweet, spicy and smoky. Each mouthful is a voyage of discovery: the sweet dominates first, then comes the smoke and finally the heat hits you. Chipotle, which are smoked dried jalapeños, give both the spice and the smokiness to this soup. They vary in heat, so assess how hot yours is before adding it. If you can't get chipotle, use fresh chilli and smoked paprika instead, to taste. To add some crunch, brush a tortilla with oil, garlic, smoky paprika and a little salt, bake until crisp and break over the soup. I love the combination of sweet, spicy and smoky. Each mouthful is a voyage of discovery: the sweet dominates first, then comes the smoke and finally the heat hits you. Chipotle, which are smoked dried jalapeños, give both the spice and the smokiness to this soup. They vary in heat, so assess how hot yours is before adding it. If you can't get chipotle, use fresh chilli and smoked paprika instead, to taste. To add some crunch, brush a tortilla with oil, garlic, smoky paprika and a little salt, bake until crisp and break over the soup.

Directions at ottolenghi.co.uk

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