Cream of Sweetcorn Soup

• 2 312-g/11-oz cans sweetcorn
• 4 dl/

Drain the liquid from the cans of sweetcorn and empty the corn into a saucepan. Add the stock and simmer gently for about 20 minutes or until the corn is very tender. Draw off the heat and either pass the liquid and corn through a vegetable mill or purée in a blender.

In a saucepan melt the butter over low heat. Peel and finely chop the onion, add to the pan. Cover and cook gently for a