Dolly's Runway Soup

Ingredients

• 2 onions
• 2 cloves garlic
• 2 red bell peppers
• 500 g corn (canned, drained)
• 1 liter vegetable stock
• 200 ml heavy cream
• 2 tbsp butter
• 1 tsp smoked paprika
• 1 tsp cumin powder
• Salt and pepper to taste
• 1 baguette
• 2 tbsp olive oil

Method

1. Finely chop the onions and garlic.
2. Dice the bell peppers.
3. Heat the butter in a large pot and sauté onion and garlic for 3 minutes.
4. Add the bell peppers and cook for 5 minutes.
5. Add the corn and sauté briefly.
6. Sprinkle in the paprika and cumin, cook for 1 minute.
7. Pour in the stock, bring to a boil, and simmer for 10 minutes.
8. Blend the soup until smooth using a hand blender.
9. Add the cream, heat through, and season with salt and pepper.
10. Cut the baguette into long strips (runway length).
11. Brush the strips with olive oil and toast them in a 200°C oven for 5 minutes until golden.
12. Pour the soup into wide bowls. Lay 2 or 3 bread strips diagonally across each bowl to form runways.

Serving notes

• Scatter some extra corn kernels along the bread strips for 'runway lights'.
• Optionally garnish with fresh parsley for color.