DifficultyBeginner

Take away the winter blues with this hearty meal by Chef Liz Matloha.

Amasi Soup

Yields4 Servings
Prep Time10 minsCook Time20 minsTotal Time30 mins

Ingredients:
 1 small onion, chopped
 1 celery stalk, sliced
 2 tsp vegetable/chicken stock granules
 4 cups water
 1 ½ cups frozen corn
 ½ cup First Choice Cream
 1 cup First Choice Amasi
 1 tbsp corn flour
 1 tsp salt
 ½ tsp pepper
 3 springs thyme
 fresh chives to garnish (optional)

Directions:
1

Add the potato, onions, celery, salt, pepper, thyme, and the water to a large pot on high heat.

2

Boil the potatoes until tender, roughly 20 minutes.

3

Remove the potatoes from the heat and remove the thyme sprigs from the pot and add frozen corn. ( The corn must be frozen not thawed, this will help drop the soup temperature and make it easier to add the dairy ingredients).

4

Stir in the First Choice Cream and First Choice Amasi. Return the pot to the stove on medium-low heat.

5

Make a corn flour slurry with corn flour and 3 tablespoons water by whisking it together.

6

Add it to the soup and mix to combine whisking often, until soup reaches desired thickness.

7

Garnish with fresh chives, if desired. Serve hot with crusty bread😋

Ingredients

Ingredients:
 1 small onion, chopped
 1 celery stalk, sliced
 2 tsp vegetable/chicken stock granules
 4 cups water
 1 ½ cups frozen corn
 ½ cup First Choice Cream
 1 cup First Choice Amasi
 1 tbsp corn flour
 1 tsp salt
 ½ tsp pepper
 3 springs thyme
 fresh chives to garnish (optional)

Directions

Directions:
1

Add the potato, onions, celery, salt, pepper, thyme, and the water to a large pot on high heat.

2

Boil the potatoes until tender, roughly 20 minutes.

3

Remove the potatoes from the heat and remove the thyme sprigs from the pot and add frozen corn. ( The corn must be frozen not thawed, this will help drop the soup temperature and make it easier to add the dairy ingredients).

4

Stir in the First Choice Cream and First Choice Amasi. Return the pot to the stove on medium-low heat.

5

Make a corn flour slurry with corn flour and 3 tablespoons water by whisking it together.

6

Add it to the soup and mix to combine whisking often, until soup reaches desired thickness.

7

Garnish with fresh chives, if desired. Serve hot with crusty bread😋