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.