Sweetcorn And Chili Soup

• 2 tablespoons unsalted butter
• 2 tablespoons olive oil
• 2 large onions, finely chopped
• 4 cups sweet corn (fresh, frozen or canned)
• 1 tablespoon red chili pepper, finely chopped
• 4 cups vegetable stock
• sea salt
• fresh ground black pepper
• 2 tablespoons lemon juice
• 1/3 cup flat leaf parsley, chopped

1. Heat the butter and olive oil in a large saucepan over medium heat.
2. Fry the onion for about 10 minutes until translucent and golden, stirring occasionally.
3. Add the corn and chili pepper and continue frying about 5 minutes, again stirring occasionally.
4. Add the stock, season with salt and pepper and bring to the boil. Simmer for 10 minutes.
5. Transfer 2/3 of the soup to a food processor and whiz to a coarse puree. Add back into the pan and stir in the lemon juice and parsley. Taste for seasoning.
6. Serve with a spoonful of sour cream and more parsley, if desired.

unsalted butter, olive oil, onions, sweet corn, red chili pepper, vegetable stock, salt, fresh ground black pepper, lemon juice, flat leaf parsley

Taken from www.food.com/recipe/sweetcorn-and-chili-soup-259972 (may not work)