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A pretty, pale golden soup with a hint of sweetness. You can blend it until it’s smooth, and then strain it too if you want it really delicate and silky; or half-blend it, leaving some pieces of sweetcorn for texture. You will need 2–3 sweetcorn cobs for this quantity of kernels, or you could use frozen kernels, which work well too.

SERVES 4

1 onion, chopped

1 tbsp of olive oil

15g (½oz) butter

225g (8oz) sweetcorn kernels, frozen or cut from the cob

700ml (1¼ pints) water

150ml (5fl oz) single cream

a pinch or two of paprika, to taste, plus extra for garnishing

a squeeze of lemon juice

salt and freshly ground black pepper

In a large saucepan, fry the onion in the oil and butter, covered, for 10 minutes. Don’t let the onion brown.

Add the sweetcorn and water, bring to the boil, then reduce the heat and simmer for 10–15 minutes.

Blend the soup until it is the texture you want, then stir in the cream, paprika and a little lemon juice, plus salt and pepper to taste.

Reheat gently, without boiling, and sprinkle a dusting of paprika pepper on top.