Cream of Sweetcorn Soup from The Times Calendar Cookbook by Katie Stewart
Sweetcorn makes a satisfying soup and is infinitely better when puréed in a blender to get a really good creamy consistency.
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Cooking tools:
- Vegetable mill
- Blender
- Saucepan
- Stove
- Can opener
- Chef's knife
- Cutting board
- Spoon
Ingredients
- 2 312-g/11-oz cans sweetcorn
- chopped parsley to garnish
- 2–3 tablespoons single cream
- 1 level teaspoon salt
- 6 dl/1 pint milk
- 1 level tablespoon flour
- 1 small onion
- 25 g/1 oz butter
- 4 dl/¾ pint chicken stock
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