Last night I made a soup so delicious it blew my socks off. I found the recipe in the April edition of Food & Home magazine that’s been sitting next to my bed for months. There was a restaurant called “Eat” featured in this issue that, interestingly enough, is down the road from our home (we live in Northcliff, Johannesburg). The article included some recipes, one of which was this soup that caught my eye. “Curried cream of corn soup with popcorn”. That’s right. Popcorn. How could I not try this?
Verdict: BEYOND delicious. Such an amazing and interesting flavour combination with fun little crunchy surprises. Squealing this revelation to my 14 month old didn’t get quite the reaction I wanted. Jay was working late, so it was just me and my soup. My glorious soup.
Here’s the recipe if anyone is interested. I hope old Philippe Wagenfuhrer (the chef) doesn’t mind me posting his recipe, it was in a magazine after all.
I didn’t have grapeseed oil so I used canola, just as good. I’m not terribly fond of litchis so I left them out. I added a little too much chilli so I drizzled more yoghurt on top. It was a fabulous idea, too much chilli or not. If you make this soup you NEED to do this. The contrast of hot and cold adds another level of excitement.
Bon appetit (if you make it).