Domu sent me a replacement soup maker, so I’m still trying to make friends with it. At least the new one doesn’t require whacking on the side to make it start up, I suppose, and I have just about figured out how to use it, hooray.
Years ago, when I swapped sandwiches for soup, I used to buy soup every day from a place near work and one of my favourites from there was their cream of sweetcorn. Although it was one of my favourites, I’ve never actually made it myself, so yesterday I gave it a go.
After filling up the soup maker with the veg and the milk, I remembered that when milk reaches boiling point, it bubbles up and boils over unless you take it off the heat and, considering I’d filled the soup maker way above the maximum limit (and I mean way above), I thought I was about to decorate the kitchen in boiling soya milk. Oops.
I changed the programme on the soup maker from high to low and hoped for the best. My ‘hoping for the best’ technique worked as it didn’t boil over and I ended up with thick and creamy cream of sweetcorn soup.
Please note, if you’re making this in a soup maker, you should probably halve the ingredients and make half the amount.
Soup Maker Cream of Sweetcorn Soup (serves 4-6)
(adapted from 200 Super Soups)
1 onion, chopped
300g sweet potato, diced
2 x 325g cans sweetcorn, drained
6 tbsp double cream
salt and pepper
Vegetarian bacon flavour bits to garnish
- If your soup machine has a ‘fry’ function, melt the butter and fry the onion for a couple of minutes.
- Add the rest of the ingredients except the cream and cook on low power for 45 minutes.
- Add the double cream.
- If your machine doesn’t blend automatically, blend until smooth.
- Pour into bowls and sprinkle the vegetarian bacon bits on top.