I love leftover soup, because you open the fridge at lunchtime and it says “here I am, eat me.” It’s a safety net against eating badly, or skipping meals altogether. It fills you, it’s nourishing, and a good soup will keep me going til dinner.
This soup is incredibly creamy, naturally sweet, and cooks almost instantly. I add partly skimmed evaporated milk instead of cream to make it lighter and impart a very specific creamy taste. Have some crusty bread on standby to eat with the soup.
Use organic sweetcorn, found in your grocer’s freezer in the off season. I’m not a proponent of all organic, all the time, but if you’re going to make a single ingredient your whole dish, make sure it wasn’t doused in pesticides and genetically molested by men in white coats. Happy corn = happy you.
1 tbs olive oil
1 medium onion, roughly chopped
450g (roughly 1 lb) organic sweetcorn kernels, thawed if frozen
3 cups homemade chicken stock
1 cup partly skimmed evaporated milk
salt and pepper
Heat the oil in a medium pot. Add the onion and saute until translucent and lightly browned. Add the corn and mix with the onion. Pour in the stock, continuing to mix, and bring to the boil. Lower the heat, cover, and simmer on low for 5 minutes. Uncover, keep simmering and use an immersion blender to puree until creamy. Add the evaporated milk and mix through, and cook for another 5 minutes.
Season with salt and pepper.
If the refrigerated leftovers thicken, use a bit of chicken stock to bring the soup back to desired consistency.