Title: Tomato, Sweetcorn And Basil Soup with Pesto Croutons
Categories: Grigson
Yield: 4 servings

3 Ears corn or 340g/12oz
-frozen; kernels defrosted
; sweetcorn
1 lg Onion; chopped
3 Garlic cloves; chopped
3 tb Olive oil
6 Fresh anchovy fillets;
-roughly chopped
; (optional, but a
; good idea)
2 400 g tins chopped tomatoes
2 tb Tomato puree
Bouquet garni of thyme; bay
-leaf and
; parsely sprigs tied
; with string
1 l Water or stock
1 Handful basil leaves
Salt and pepper

---------------------------FOR THE PESTO CROUTONS---------------------------
1/2 Stick French bread; sliced
-into rounds
; about 1cm/ 1/2"
; thick
Olive oil; 3 tbsp pesto
3 tb Creme fraiche; (optional) ,
-about

1 Preheat the oven to 190c/375f/Gas 5. If using fresh corn, stand the ear
upright and slice downwards with a sharp knife to take off the kernels.

2 For the Soup: Gently fry the onion and garlic in olive oil until tender.
Add the anchovies, if using, and fry for a few minutes until collapsed
down. Tip in the tomato puree, tomatoes, sweetcorn and bouquet garni. Boil
and simmer until reduced by about a third.

3 Add the water or stock, salt and pepper, boil and simmer gently for 10
minutes. Brush both sides of the bread slices with olive oil and bake on a
baking sheet for 20 minutes, turning occasionally, until golden.

4 Keep warm until needed, spread with pesto and top each with creme fraiche
if using. Shred the basil finely before serving.

5 When the soup is ready, remove the bouquet garni and liquidize half for a
slightly chunky, knobbly texture or the lot for a smooth(ish) texture.

6 Check the seasoning, reheat and stir in the shredded basil. Serve at once
with the pesto croutons in a bowl so people can float their own on top if
they want, or keep them separate.

Converted by MC_Buster.

Recipe by: Sophie Grigson's Herbs

Converted by MM_Buster v2.0l.