Creamy Sweetcorn Soup

from the Soup Bible

This is simple to prepare yet full of flavour. It is sometimes made with soured cream and cream cheese. 

Serves 4

INGREDIENTS

30 ml/2 tbsp oil

1 onion, finely chopped

1 red pepper, seeded and chopped

450 g/1 lb/2 cups sweetcorn kernels,

thawed if frozen

750 ml/1 pints/3 cups chicken stock

250 ml/8 fl oz/1 cup single cream

salt and freshly ground black pepper

 ½ red pepper, seeded and finely diced, to garnish

Instructions 

1 Heat the oil in a frying pan and sauté the onion and red pepper for about 5 minutes, until soft. Add the sweetcorn and sauté for 2 minutes.

2 Carefully tip the contents of the pan into a food processor or blender. Process until smooth, scraping down the sides of the blender and adding a little of the stock, if necessary.

3 Transfer the mixture to a saucepan and stir in the stock. Season to taste with salt and pepper, bring to a simmer and cook for 5 minutes.

Serve 4 the soup hot or chilled, sprinkled with the diced red pepper. If serving hot, reheat gently after adding the cream, but do not allow the soup to boil.  

Good even without cream.