This is a wonderful summer soup. Very delicate and loved by young children.
Bring the chicken stock to the boil and add the uncooked sweetcorn kernels and shallots. Cook until the kernels are tender—about 5 minutes if young—be careful not to overcook the sweetcorn. Pour sweetcorn kernels and stock into a blender, blend until smooth.
Heat the milk, then add the sweetcorn mixture to the milk and season with salt and pepper. If the soup is a bit too thick, add
© 1993 Ann and Franco Taruschio. All rights reserved.