Cream Of Sweet Corn Soup
|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)|
|Canned sweetcorn||22 Ounce, drained (2 Cans Of 11 Ounce Each)|
|Double cream||2 Tablespoon|
|Fried bacon||1 Tablespoon, crumbled (For Garnish)|
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.
Serving size: Complete recipe
Calories 2017 Calories from Fat 711
% Daily Value*
Total Fat 80 g123%
Saturated Fat 36.2 g181.1%
Trans Fat 0 g
Cholesterol 167.4 mg55.8%
Sodium 2655.8 mg110.7%
Total Carbohydrates 278 g92.7%
Dietary Fiber 20.2 g80.8%
Sugars 87.4 g
Protein 53 g105.3%
Vitamin A 37.4% Vitamin C 149%
Calcium 91.5% Iron 23.1%
*Based on a 2000 Calorie diet