WHAT TO COOK?
MONDAY’S REVIVING SOUP
“ You could use coconut milk or crème fraîche instead of cream ”
PENNE AND CREAMY CORN CHOWDER-STYLE SOUP
“Use coconut milk or crème fraîche instead of long-life cream if you like.”
Serves 4 EASY GREAT VALUE Preparation: 10 minutes Cooking: 20 minutes
butter 30 g
olive oil 1 T
garlic 5 cloves, crushed
Woolworths whole kernel corn
2 x 340 g cans
Woolworths organic chicken stock 1 x 500 ml carton
Woolworths long-life whipping cream 1 x 500 ml carton
ground turmeric ½ t
sea salt and freshly ground black
pepper, to taste
pasta 250 g, cooked (optional)
canola oil ¼ cup
paprika ½ t
chilli flakes 2 t
free-range eggs 4, soft-boiled, for serving
chives 10 g, chopped, for serving
Melt the butter in a saucepan, then add the olive oil and 3 cloves garlic. Fry for 30 seconds. Add the corn and cook for 2 minutes. Pour in the stock and cream, bring to a simmer, then stir in the turmeric and seasoning. Fold in the pasta and check the seasoning, then simmer for 10 minutes. Heat the canola oil in a small pan, reduce the heat to low and add the remaining garlic, paprika and chilli flakes. Fry for 1 minute to make a garlic-chilli oil. Divide the soup between bowls, top with a halved soft-boiled egg or shredded roast chicken, sprinkle with chives and drizzle with the garlic-chilli oil.
