2 tbsp (25 g) 1 oz butter
1 teaspoon chopped onion
400 g (14 oz) canned sweet corn, drained
1 bay leaf
2 peppercorns
1 pint (600 ml) stock
1 tablespoon corn flour (corn starch)
1 1/4 cup (1/2 pint) 300 ml milk
salt
pepper
1 teaspoon chopped onion
400 g (14 oz) canned sweet corn, drained
1 bay leaf
2 peppercorns
1 pint (600 ml) stock
1 tablespoon corn flour (corn starch)
1 1/4 cup (1/2 pint) 300 ml milk
salt
pepper
method
1. Melt the butter in a saucepan and add the onion, sweetcorn, bay leaf and peppercorns.
2. Cook gently for 5 minutes, then stir in the stock. Bring to the boil, cover and simmer for 25 minutes.
3. Remove the bay leaf and peppercorns and sieve the soup.
4. Return it to the saucepan.
5. Dissolve the cornflour in the milk and add to the pan with salt and pepper.
6. Bring to the boil, stirring, and simmer for 8 to 12 minutes.
2. Cook gently for 5 minutes, then stir in the stock. Bring to the boil, cover and simmer for 25 minutes.
3. Remove the bay leaf and peppercorns and sieve the soup.
4. Return it to the saucepan.
5. Dissolve the cornflour in the milk and add to the pan with salt and pepper.
6. Bring to the boil, stirring, and simmer for 8 to 12 minutes.
serving amount
serves 4 - 6
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