Corn is not only delicious but is particularly beneficial for the Kidneys.

With winter coming on in Melbourne, a lovely soup of corn and fresh red peppers will sure cheer you up..

5 1/2 cups chicken (or vegetable) broth

1/2 cup dry white wine

4 or 5 ears of corn (yellow corn, not the beautiful coloured grain corn in the picture)

salt n pepper yeah


3 red peppers

1 1/2 teaspoon red wine vinegar

2 Tablespoon minced spring onion greens


Okay, so put the corn in a heavy non-aluminium pot with the chicken broth and white wine. Bring to the boil and skim impurities from the surface. Reduce to a medium heat and cook for 25-30 minutes. With tongs, remove the corn and set aside to cool.

While the corn was cooking, you’d be doing the following: heat the griller and arrange the whole red peppers on a baking tray. Place them about 3 inches under the griller and turn them occasionally. You want the skin to blister and char on all sides. You can also cheat this method with a gas stove top burner, placing the whole pepper on top and char it, keeping a close eye on what you are doing. Either way, when your peppers are charred, place them in a paper bag, close and set aside for 15 mins. Then you can remove the skins and cut them open and discard the seeds and core.

Now, cut the kernels from the corn, yielding about 3 cups. Puree the kernels with some of the broth in a blender/food processor. Then add them to the broth, mixing together with some salt n pepper yeah. Heat until hot.

Back to the peppers, puree them as well in the food processor/blender for about 5 mins until foamy! Season with salt n pepper yeah and wine vinegar to suit your taste.

Ladle the corn soup into bowls and spoon a few tablespoons of pepper foam over each bowl. Using your finest decorative skills, sprinkle over with the spring onions and you are ready to warm your kidneys!

This recipe serves 6







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