4 corn cobs, husks and silks removed
1 tablespoon olive oil
1 brown onion, halved, finely chopped
375ml (1 1/2 cups) Campbell’s Real Stock Vegetable
125ml (1/2 cup) thickened cream
Salt & freshly ground black pepper
2 small (about 165g each) red capsicums
2 teaspoons extra virgin olive oil
1 teaspoon red wine vinegar
Use a small sharp knife to cut down the length of the cob, close to the core, to remove the kernels.
Heat the oil in a large saucepan over medium-high heat. Add the onion and cook, stirring occasionally, for 5 minutes or until soft. Add the corn and cook, stirring, for 2 minutes or until corn is bright yellow.
Increase heat to high. Add the stock and bring to the boil. Simmer, uncovered, for 20 minutes or until corn is tender. Remove from heat and set aside for 5 minutes to cool slightly.
Add the cream. Taste and season with salt and pepper. Place the soup in the jug of a blender and blend until smooth.
Meanwhile, preheat oven to 180°C. Place the capsicums on a baking tray. Cook in preheated oven for 25 minutes or until tender. Remove from oven. Use a sharp knife to cut capsicums in half and deseed. Peel and discard the skin.
Finely chop the capsicum and place in a small bowl. Add the oil and vinegar, and stir until well combined. Season with salt and pepper.
Pour the warm soup among shot glasses. Top with the capsicum mixture and serve immediately.