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Sweetcorn Soup
Sweetcorn Soup Recipe

Sweet corn soup is a great recipe to try if you can get hold of fresh seasonal cobs. Our food Information Executive Laurence Beeken give you the ingredients you need for this great low fat soup.

Sweetcorn Soup

Prep time 20 mins | serves 6 | 213 calories per serving

Ingredients

  • 10 Av Ears/2000g Corn, Cobs, Whole, Raw, Weighed with Cob, Average
  • 1 Tbsp/15ml Oil, Olive, Extra Virgin, Average
  • 2 Meds/360g Onions, Raw, Average
  • ¼ Tsp/1.3g Salt, Table, Average
  • 1 Med/213g Potatoes, White, Raw, Weighed with Skin, Flesh Only, Average
  • 950ml Stock, Chicken, Home Prepared, Average

Method

  1. Using a large hole grater over a bowl, grate off the corn kernels. Scrape off any bits from the grater into the bowl.
  2. Peel and chop onions.
  3. Peel and chop the potato
  4. In a large pot heat oil over a medium heat. Add onions and 1/2 tsp salt. Cook, stirring occasionally, until onion softens.
  5. Add potato and stock to pot. Bring to a boil. Cook until onions and potatoes are very soft then add the grated corn. Cook until heated through.
  6. Reserve a couple of ladles of the mixture (to give the finished soup some body) and puree the remaining soup with a blender. Return to the pan with the reserved soup then reheat and serve. If you prefer a smooth soup then liquidise it all.

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