Creamed Sweetcorn Soup
Sweetcorn simmered until its starch thickens the broth, then sieved and enriched with milk. Simple enough for a weeknight and good hot or barely warm.
Ingredients
- sweetcorn kernels — 400 g
- boiling water — 500 ml
- milk — 500 ml
- onion — 1 slice
- butter — 2 tbsp
- all-purpose flour — 2 tbsp
- salt — 1 tsp
- black pepper — 1 pinch
Instructions
- Roughly chop the sweetcorn, cover with the boiling water and simmer for 20 minutes.
- Press the corn and its liquid through a sieve, working the pulp through to get all the body out of it.
- Warm the milk with the onion slice, then lift the onion out.
- Stir the milk into the sieved corn.
- Melt the butter in a small pan, stir in the flour, cook for a minute, then whisk it into the soup.
- Simmer for a few minutes until lightly thickened, season with salt and pepper, and serve.