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Sweet Corn Soup

ingredients

serves 6
1 kg (2 1/4 lb) sweet corn, husks removed
3 tbsp extra-virgin olive oil
1 white onion, chopped
120 g (4 oz) pancetta, chopped
2 litre (3 1/2 pints) 8 cups vegetable stock
2 tbsp chopped flat-leaf italian parsley
salt and pepper

method

1. Using a sharp knife, strip the kernels from the cobs.

2. Heat the oil in a saucepan and cook the onion and pancetta, stirring constantly, for about 3 minutes, or until slightly golden and crisp.

3. Add the corn, stock and salt and pepper to taste and bring to the boil.

4. Simmer for about 1 hour, then pour into a soup tureen, add the parsley and serve hot.

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