This soup is a real star – the perfect storecupboard standby. It uses canned sweetcorn, milk and a little seasoning and can be served hot or cold. It’s worth the extra effort of sieving the finished soup.
Melt the butter in a medium-size saucepan and soften the spring onions or onion. Stir in the sweetcorn and cook gently for a couple of minutes. Add the milk, nutmeg, and a little salt and pepper. Bring the soup to the boil, lower the heat and simmer gently for 5 minutes. Pour it into the bowl of a food processor or blender and liquidise until smooth. Pass the soup through a