Simple corn soup.

Matt loved this soup so much that I had to make a second (much larger) batch the next day.

  • 1 onion, chopped
  • 2 medium sized cans of sweet corn
  • 1 cup chicken stock
  • 1 cup milk
  • 1/3 cup flour
  • Salt, pepper and nutmeg to taste
  • Tiny knob of butter for cooking
  • Top with green onions and croutons

Fry your onion in butter at a medium high heat until they turn clear. Add the corn and spices, stir for about 5 minutes then add the stock, bring to a boil. Once the liquid has reduced to about half remove from heat and let cool for a minute. Stir in the milk. Use a hand blender (or real bender) and blend until smooth. For extra creamy soup, pass through a sifter. In a small bowl mix the flour with a little bit of cold water then add to the soup, this will help thicken it. Put the soup back on at a low heat for another 5 minutes stirring occasionally. Serve with croutons and green onions.

 

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