Sweetcorn Soup

• 750 g/1½ lb sweetcorn kernels
• 450 ml/¾

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