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Classic Cream Of Sweet Corn Soup

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  Butter 1 1⁄2 Ounce (45 Gram)
  Onion 1 , chopped
  Potatoes 2 , diced
  Plain flour 1⁄4 Cup (4 tbs)
  Milk 4 Cup (64 tbs)
  Bay leaf 1
  Salt To Taste
  White pepper To Taste
  Canned sweetcorn 620 Gram, drained (2 Cans, 310 Gram Each)
  Sweetcorn 620 Gram, drained (2 Cans, 310 Gram Each)
  Cream 2 Tablespoon
  Crumbled fried bacon 1⁄4 Cup (4 tbs) (For Garnish)

Melt the butter in a pan, add the onion and cook for 5 minutes, without browning.
Add the potatoes and cook for a further 2 minutes.
Stir in the flour, then gradually add the milk, stirring constantly.
Bring to the boil, add the bay leaf and salt and pepper to taste.
Add half of the sweetcorn, cover and simmer for 15 to 20 minutes.
Discard the bay leaf and cool slightly.
Sieve or work in an electric blender until smooth.
Return to the pan, add the remaining sweetcorn and heat through.
Stir in the cream, sprinkle over the bacon and serve immediately.

Recipe Summary

Side Dish

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