Method Chop the garlic, fry in the pan in olive oil.
Add the cherry tomatoes whole, add half a cup of water, cover and simmer.
After 10 minutes add half a flat teaspoon of cayenne pepper.
Simmer for another 10 minutes, add water if required.
Blitz and serve.
Serve Crusty bread, croutons, a sprinkle of cheese. If you find this too hot it can be cooled with a spoonful of sour cream, greek yoghurt or cream cheese.
St Patricks day 2002 we invited neighbours from the anchorage over for a celebration lunch. The afternoon progressed, we celebrated sundown and at 8.30 we had a group that needed something to soak up the Guinness and Champagne – let alone the Jameson.
A large pan was hauled from the cupboard and I raided the deep stores. Within 20 minutes I was serving a spicy corn soup in bowls and mugs to the merry crew. Tin Can Galley was germinated!
Pour around a tablespoon of peanut oil into the bottom of the saucepan.
Peel and chop, grate or press the garlic and add to the cold oil.
Turn on the heat on the hob.
Open the tin of potatoes, and drain. If required halve or quarter the potatoes.
Once the garlic is starting to brown add in the chilli to taste. You can use any type of chillies depending on your preference – flakes, hot sauce, powder, fresh or preserved.
Add in the potatoes and stir so that all potatoes have a coating of oil.
Add in the creamed sweetcorn – using the sweetcorn can add in one can of cold water.
Cover and cook for 10 minutes.
Add in one tablespoon of peanut butter and one half of a small can of coconut cream.
If you don’t have coconut cream you can use a flat tablespoon of desiccated coconut and two tablespoons of water.
Reduce to simmer and cook for another 10 minutes.
Taste – add chilli to taste if required.
Serve
Serve in large mugs or small bowls. This soup is a good supper to end a bit of a drinking session .
To add a bit of interest you can slice corn on the cob into small chunks – around 1cm wide – and add into the soup to cook about 5 mins before serving.
tincangalley 