| This recipe is liked by 1 person(s). |
Culloden House Sweetcorn Soup
Nb persons: 0
Yield:
Preparation time:
Total time:
Source:
| 2 lbs | Sweetcorn, ( defrost if frozen) |
| 2 lg | onions |
| 3 medium | potatoes |
| Handful | thyme |
| Vegetable stock to cover | |
| 6.8 oz | clear vinegar |
| 3 oz | caster sugar |
| 3.4 oz | cream |
Boil onions and potatoes until cooked, pour in corn.
Top up with more stock to cover corn, bring back to boil. Blitz, strain thru sieve with back of ladle to push through. Return to clean pan and bring to boil. In separate small pan boil sugar and vinegar. Once soup is boiling add vinegar and sugar mixture and cream.
Recipe uploaded with Shop'NCook for iPhone.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe
Note: to save the .scx file to your disk, you may have to right-click (control-click on Macintosh) the link above.