1.5 liters
basic chicken stock or 2 chicken stock cubes dissolved in 1.5 liters
3 large
potatoes, chopped
1 onion,
chopped
1 stick of
celery, chopped
1 medium
red pepper, seeded and chopped
375g sweet
corn kernels
30g
wholemeal flour
500ml
skimmed milk
1 tbsp
chopped parsley
finely
chopped parsley, garnish
Method :
In a large saucepan, place the
stock, potatoes, onion, celery, red pepper and sweet corn.
Bring to the boil.
Reduce heat and simmer for 30
minutes.
Leave to cool.
Puree mixture in a blender or food
processor, or press through a wire sieve.
Clean the saucepan and return the
purée to it.
In a bowl, blend the flour and
milk to a thin, smooth paste.
Add to the soup.
Reheat soup, stirring constantly,
until thickened.
Simmer for 2 minutes.
Serve the soup with triangles of
dry toast or crusty wholemeal bread.
Tip - An easy, high carbohydrate soup
can be made by puréeing cooked pumpkin, cauliflower and leeks together
with stock and adding 185g cooked brown rice.
