2 tablespoon ex vir oil
1 med onion, finely choped
1 clove garic, crushed,
2 stick celery, fine chopped
1 large carrot, very fine chopped
225g (8oz) potato (1/2 rough chop, 1/2 fine chop)
1 340g (12 oz) tin sweetcorn, drained
1/2 teaspoon powder chilli
725ml (1 1/4 pints water)
1 small red pepper, seeded and fine chopped
1/2 med green pepper, seeded fine chopped
1 level teaspoon bottle jalapeno pepper (pos tobasco would work, my guess it would)
75ml (3 fl oz double cream
note reading this recipie, my guess is fine chopping is key to sucess,
you do not want hard veg in it, nor do you want to over cook, get chopping
heat oil, cook onion till golden
add garlic, 1 min
add celery, add 1/2 the carrott, add the rough half of the chop pot, 1/2 the tin sweetcorn and the chilli powder,
cook 2/3 mins
add water, cover and bring to boil,
simmer for 15 mins till veg tender
cool a little and puree till very smooth
return soup to a clean pan
stir in the red and green peppers, the hot sauce, the remaining carrott, fine chop pots and the remain corn,
cover and bring to the boil then simmer for 10/15 till tender
add double cream and season
serve with fresh chopped corriander