INGREDIENTS | SERVES FOUR 2 potatoes, peeled and cut into 1/2 inch (1.25cm) cubes 3/4 pint (450ml) water 1 onion, chopped 2 tbs olive oil 1 1/2lb (700g) fresh sweetcorn kernels or 2 x 14oz (400g) cans sweetcorn 3/4 pint (450ml milk) 4fl oz (125ml) single cream Sea salt and freshly ground black pepper Paprika to taste Pinch of dried thyme 1 bay leaf Freshly chopped parsley and chives, to taste. |
METHOD Parboil the potato in the water, salted, for 10 minutes. Meanwhile, cook the onion in the oil over a low heat, covered, for 5-8 minutes or until translucent. Add the onion to the potatoes with the remaining ingredients and bring back to the boil. Leave to simmer for 20-30 minutes or until the sweetcorn is tender and the soup is slightly thickened, stirring occasionally. Discard the bay leaf before serving. |