You are here

Cream Of Sweet Corn Soup

Global.Potpourri's picture
Ingredients
  Butter 1 1⁄2 Ounce (40 Gram)
  Onion 1 , chopped
  Potatoes 2 , diced
  Plain flour 1 Ounce (25 Gram)
  Milk 1 1⁄2 Pint (900 Milliliter)
  Bay leaf 1
  Canned sweetcorn 22 Ounce, drained (2 Cans Of 11 Ounce Each)
  Double cream 2 Tablespoon
  Fried bacon 1 Tablespoon, crumbled (For Garnish)
  Salt To Taste
  Pepper To Taste
Directions

Melt the butter in a large saucepan.
Add the onion and cook over a low heat, stirring frequently, 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 season to taste.
Add half of the sweetcorn, cover the pan and simmer for 15-20 minutes.
Remove and discard the bay leaf and set the soup aside to cool slightly.
Puree the soup in a blender or food processor or rub it through a sieve until smooth.
Return it to the pan, add the remaining sweetcorn and heat through.
Stir in the cream, sprinkle over the bacon and serve immediately.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Ingredient: 
Corn
Interest: 
Everyday
Preparation Time: 
10 Minutes
Cook Time: 
15 Minutes
Ready In: 
0 Minutes

Rate It

Your rating: None
4.28125
Average: 4.3 (16 votes)