(Serves 4)
Ingredients:
1 whole cilantro root, with leaves and stems attached
4 cobs sweet corn
1 oz butter
2 red bell peppers, diced
1 small onion, finely chopped
1 small red chili, finely chopped
1 tablespoon all-purpose flour
2 cups vegetable stock
½ cup whipping cream
Directions:
1. Pick the leaves off the cilantro and reserve; finely chop the stems and root. Cut the kernels off the corn cobs.
2. Melt the butter in a large heavy-based saucepan over medium heat. Add the corn kernels, bell pepper, onion, and chili and stir to coat in the butter. Reduce the heat to low, then cover and cook for 10 minutes or until soft, stirring occasionally.
3. Increase the heat to medium, add the cilantro root and stem and stir for 30 seconds, or until fragrant. Sprinkle with the flour and stir for 1 minute.
4. Remove from the heat and gradually stir in the stock. Add 2 cups water and return to the heat. Bring to boil, reduce the heat to low and simmer, covered, for 30 minutes. Allow to cool slightly.
5. Ladle 2 cups for the soup into a blender and puree until smooth. Stir the puree back into the soup with the cream and gently reheat. Season to taste, sprinkle with the reserved cilantro leaves and serve.