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Ginger & Sweetcorn soup

Ginger & Sweetcorn soup


If you are using fresh sweetcorn, remove the kernels with a sharp knife producing about 15oz.

Mix the egg and sesame oil together in a small bowl and set aside.

Heat the pan until moderately hot.

Add the oil and ginger and stir fry for 30 seconds.

Add the rest of the ingredients, except the corn, egg mixture and spring onions.

Bring the mixture to the boil and add the corn.

Simmer for 15 mins, uncovered and then allow to cool slightly.

Puree the soup in a blender until light and creamy, return it to the pan and bring to a slow simmer.

Add the egg mixture stirring all the time.


For serving, transfer the soup to a tureen or individual bowls and garnish with spring onions.

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  • 750g Fresh Organic Sweetcorn on the Cob OR
  • 15oz tinned Organic Sweetcorn Kernels 
  • 1 egg, beaten
  • 1/2 tsp Sesame Oil
  • 1 Tbsp Groundnut Oil
  • 1 Tbsp Finely chopped fresh Organic Root Ginger, peeled
  • 1.2 Litres Organic Vegetable Bouillon
  • 2 Tbsp Rice Wine or Dry Sherry
  • 150ml Organic Milk
  • 2 Tsp Sea Salt
  • 1/2 tsp freshly ground white pepper
  • 1 Tbsp Organic Sugar
  • 1 Tbsp finely chopped Organic Spring Onions - to garnish 


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