Creamy Sweetcorn Soup

iStock

Ingredients

1 kg	Frozen corn (Main)
½ cup	Water
3 cups	Vegetable stock
1 cup	Cream (Main)
1 to taste	Salt
½ tsp	Dried oregano
2 tsp	Lemon juice

Directions

1. Puree the kernels - using a hand-held blender or food processor - until smooth. Place in a heavy, wide-based saucepan with the water.
2. Heat over very low heat for about 15 minutes, stirring often to prevent the mixture sticking to the base.
3. When the mixture is warm, add the vegetable stock. Simmer gently for five minutes.
4. Blend, until smooth. Sieve and season.
5. Add the cream and oregano and slowly bring back to the boil.
6. Season with lemon juice.