Corn And Coriander Soup

Directions

1. 1
   Preheat a BBQ or grill.
2. 2
   Remove the husks and silk from the corn cobs and cook on the BBQ or grill for about 10 minutes, turning frequently, until roasted and slightly blackened.
3. 3
   Cool, then cut the kernels from the cobs with a small sharp knife. (Hold the cobs vertically on a chopping board and run the knife down the sides of the cobs).
4. 4
   Cut the capsicum into quarters. Discard the seeds and membrane and cook under the grill or on the BBQ until the skin has blackened and blistered.
5. 5
   Remove from the heat and place in a plastic bag to cool. Peel away the skin and finely chop the flesh.
6. 6
   Heat the oil in a large pan and cook the onion for 5 minutes, or until very soft and lightly golden.
7. 7
   Add the garlic and cook for 1 minute.
8. 8
   Add the corn kernels, capsicum and chicken stock to the pan, bring to the boil, reduce the heat and simmer, partially covered, for about 20 minutes.
9. 9
   Cool the soup slightly then puree half of it in a blender or food processor until the mixture is fairly smooth.
10. 10
    Transfer all the soup to a clean pan to heat through (do not boil).
11. 11
    Just before serving, stir through the lime juice and the coriander leaves.