Cream of sweetcorn soup
Ingredients
- 40 g 1½ oz butter
- 1 onion chopped
- 2 potatoes diced
- 25 g 1 oz plain flour
- 900 ml 1½ pints milk
- 1 bay leaf
- 2 x 325 g 11 oz cans sweetcorn, drained
- 6 tablespoons double cream
- salt and pepper
- fried bacon crumbled, to garnish
Instructions
- Melt the butter in a large saucepan. Add the onion and potatoes and cook over a low heat, stirring frequently, for 5 minutes, without browning.
- Stir in the flour, then gradually add the milk, stirring constantly. Bring to the boil, add the bay leaf and season to taste with salt and pepper. Add half the sweetcorn, cover the pan and simmer for 15–20 minutes.
- Remove and discard the bay leaf and set the soup aside to cool slightly. Purée the soup in a blender or food processor or rub it through a sieve until smooth. Return it to the pan, add the remaining sweetcorn and heat through.
- Stir in the cream, sprinkle over the bacon and serve the soup immediately.
Notes / Tips / Wine Advice:
For cream of sweet potato & sweetcorn soup, fry the onion in the butter as above, add 425 g (14 oz) diced sweet potato instead of the ordinary potatoes then continue as above. Serve the soup with a little diced and fried chorizo sausage instead of the bacon.
