Sweet Corn soup

Ingredients:

1 can of creamed corn

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

Method

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!

Serves-2