Sweetcorn and prawn soup

• 2×11 oz (326 g) tins sweetcorn
• ¾ pint (400

Drain the sweetcorn and put into a large saucepan along with the stock. Cook gently, covered, for 10 minutes, until sweetcorn is quite soft. Pass mixture through a food mill, or purée in an electric blender or food processor. Reserve for adding to the soup.

Peel and finely chop the onion. Melt the butter in the rinsed and dried saucepan over low heat, add the onion and fry gently for 5