Sweetcorn Soup

This is a wonderful summer soup. Very delicate and loved by young children.

Ingredients

  • 750 g/ lb sweetcorn kernels
  • 450 ml/¾ pt chicken stock
  • 3 shallots, finely chopped
  • 600 ml/1 pt milk
  • salt and freshly ground white pepper to taste

Method

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 a little more stock. Should the soup not be absolutely smooth, pass it through a sieve.

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