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| NEIL CORDER (C) |
We've spent the past 4 years conspicuously calling arugula rocket and cilantro coriander. We say Basil and not bayzil, and tomato sauce not ketchup. Rubbish not garbage, brinjal not eggplant, petrol not gas. The boys still say 'zee' and not 'zed' however and I find myself chirping "you're welcome" quite a bit, but stop short at "have a nice day now".
Somehow however, 'Courgette & Mielie' soup does not sound half as good as 'Zucchini & Corn', does it? Since it's a Tex Mex recipe, I guess we have to stick with the authentic and good Tex Mex food is delicious. This is a mighty fine soup too. A comforting mixture of creamy corn made lighter by the zucchini and with a little kick from the jalapeno's.
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| NEIL CORDER (C) |
Mexican Zucchini and Corn Soup
Recipe adapted from Cooks.com.
Serves 4
Ingredients
1 chopped onion
Large knob butter for frying
2 cups vegetable stock
2 cups courgette chopped into 1cm cubes
2 shucked mielies
2 tablespoon finely diced jalapeno chiles
1 cup plain yoghurt
Chopped parsley and a few gratings of nutmeg and parmesan cheese to garnish
Method
- Fry onion in the butter until soft and glassy
- Add courgette, mielies and jalapenos and soften
- Add stock and gently cook until vegetables are soft but not mushy
- Stir in yoghurt
- Add garnish of parsley, nutmeg and cheese
Serve room temperature.
Perfect for a Saturday lunch with some warm bread and a chilled Sol or Dos Equis.
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