Ingredients

• 30 ml corn oil
• 1 onion, chopped
• 1 red pepper, seeded and chopped
• 450 g sweetcorn kernels, thawed if frozen
• 750 ml chicken stock
• 250 ml light cream
• salt and freshly ground pepper
• 1/2 red pepper, seeded and finely diced as garnish

Method

1. Heat the oil in a frying pan and saute the onion and red pepper for about 5 minutes, until soft.
2. Add the sweetcorn kernels and saute a further 2 minutes.
3. Put the onion, red pepper and corn into a food processor and process until smooth.
4. Transfer the mixture to a saucepan and stir in the stock.
5. Season to taste with salt and pepper.
6. Bring to a simmer and cook for 5 minutes.
7. Gently stir in the cream. (Do not allow to boil if you continue to warm the soup.)
8. Serve with finely diced red pepper sprinkled on top.