This is one of the tastiest soups I know, and the canning process seems to sweeten the kernel's wonderfully well. Similar to frozen peas, that process also relies on the fact that as soon as the pea is picked, it starts to lose its sweetness, so it is processed as soon as possible.
- 340 g sweetcorn, Green Giant is the best
- 1 tbsp Fresh rosemary leaves
- 1 medium onion, peeled and chopped very finely
- 3 tbsp olive oil
- 2 garlic cloves, peeled but left whole
- 2 tsp green peppercorns in brine
- 750 ml (approx) strong chicken or vegetable stock , you may need to add a touch more if the soup is too thick
- 85 g red or green lentils
- 4 slices of bread
- olive oil
- dash milk
- Heat the olive oil in a stainless steel pan, add the rosemary and cook for 1 minute to release its wonderful aroma.
- Next, add the onions, garlic and cook for 3-4 minutes to soften.
- Add the sweetcorn, peppercorns (both well drained), lentils, stock, a pinch of salt, then cook for about 20-25 minutes, or until the lentils are cooked and soft.
- Once cooked, whizz up in a liquidiser or food processor two-thirds of the soup until very smooth and return to the saucepan.
- Add a dash of milk, to remainder of soup then re season and keep warm.
- The soup will be nice and velvety, with a little spicy bite to it.
- Cut the slices of bread into 3cm strips.
- Drizzle the olive oil over the bread and season well with salt and pepper. Then lightly toast on both sides.
- Serve with the soup.
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