Sweetcorn Soup

Ah, winter. I've never seen so much snow in my life as I did this morning. Of course, it didn't help that I wasn't at home - I had a 1 hour tube journey (usually 20 mins), a 45 minute boat ride and then a 3 mile walk home. It took me the best part of 4 hours. Granted, I did get to walk through Greenwich Park and see all the kids squeal as they went down hills in sleds, but it certainly didn't help that I was in Converse trainers, the most inappropriate footwear for snow.

So when I got home, my poor little toes were frozen through. I needed sustenance, and I needed it quick, so what better than a hearty bowl of soup?

Most people will have had chicken and sweetcorn soup at the local Chinese restaurant, and this recipe is loosely based around this, but I think it's more flavoursome and less gloopy. Sweetcorn is a favourite of mine - especially steamed on the cob, slathered in butter, salt and a light sprinkle of chilli flakes, or even a squeeze of lime. The egg in the soup isn't entirely necessary, but it makes it lovely and rich.

Sweetcorn Soup

Serves 2

1 can of creamed corn (you can buy this in Tescos, or the local Oriental supermarket)
150mls vegetable stock
200gr frozen sweetcorn
1 large shallot, thinly sliced
1 spring onion, sliced on the diagonal
Small bunch of coriander, chopped
Pinch of white pepper
Pinch of chilli flakes
Sprinkle of sesame seeds
Splash of soy sauce
1 egg
1 tsp cornflour, slakened

In a saucepan, heat some oil and fry the shallot until softened. Add the vegetable stock, then the creamed corn, and the sweetcorn. Simmer gently for 10 - 15 minutes. Add the slakened cornflour to thicken, and once it has (but not too gloopy), whisk the egg until frothy, and very slowly drizzle into the soup, so that you get a stringy effect. Take off the heat, ladle into bowls, and garnish with the spring onion, coriander, chilli flakes, pepper and sesame seeds. Add soy to taste. Easy!