Cream of Sweetcorn Soup

Name: Cream of Sweetcorn Soup
Prep time: 20 min
Total time: 4 h 20 min
Ingredients: a bunch of spring onions or 1 onion, chopped finely; 326 g can of sweetcorn, rinsed and drained; 25 g (1 oz) butter; a bunch of spring onions or 1 onion, chopped finely; salt and pepper; salt and pepper; 750 ml (1¼ pints) milk; a generous pinch of freshly grated nutmeg

Preparation info

Serves
4

Difficulty
Easy
Ready in
4 hr 30

Appears in

Good Soup Book

By Lindsey Bareham

Published 1997

About

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.

Ingredients

25 g (1 oz) butter
a bunch of spring onions or <

Soup
Vegetarian
Gluten-free

Method

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