Let's Cook with Meg and Ted

Corn soup

My mum used to make this for us when we were children. An excellent winter food.

3 big (~400g) tinscreamed corn
big knobbutter
1 finely choppedonion
2 or 3 heaped tablespoonsplain flour
curry powder
cumin powder
coriander powder
freshly ground black pepper

In a medium-large saucepan, heat the butter, and add a heaped teaspoon or two each of curry, cumin and coriander powders (maybe 3 each of cumin and coriander). In this mixture, cook the onion over a lowish heat until it's soft.

Take the saucepan off the heat, and stir in the plain flour. It should make a paste or wet ball. Put it back on the heat. VERY slowly, start adding the milk a trickle at a time. If you add it too fast, the soup will be lumpy. Once about half the milk has been added, the rest can be tipped in in only a couple of goes. Also tip in the corn and mix it in.

Keep stirring the soup over medium heat. Once it starts to warm up, taste it. You may well need to add more cumin and coriander - it is best to add these for extra taste rather than curry powder, which can give a powdery taste if too much is added. If you do need to add more spices, mix them up in a glass with a little water to make a paste, before adding them. This will avoid little lumps of spicy powder. Continue to stir over the heat until the first small bubbles appear in the soup. Take of the heat immediately, do not allow it to boil. Serve with bread and black pepper.

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