Instructions: Peel wash and finely slice the onion then sweat it with the butter in a saucepan.

Rinse the drained sweetcom in cold water and add it to the onions.

Cook gently for 2 minutes.

Pour in the milk season with some salt and nutrneg and bring to the boil.

Lower the heat and cook for 5 minutes.

Puree the mixture in a blender or food processor for a few minutes then pass through a sieve into a bowl. Chill the soup in the refrigerator until it is very cold.

Serve the soup in a chilled tureen or in individual soup bowls or plates.

Sprinkle it with paprika and snipped chives.

It is rare for us to use tinned produce rather than fresh; however we usually do use tinned sweetcorn for this recipe as it tastes just as good as fresh and is always available.

Serves 4

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