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Creamy corn soup with fried onions

Ingredients 6
Servings 4


  • 15
    olive oil
  • 2
    small onions, thinly sliced
  • 840
    cream-style sweetcom
  • 500
    vegetable or chicken stock
  • 5
    cumin seeds
  • crème fraîche to garnish


Heat olive oil in a saucepan, add onions and fry until well browned. Remove with a slotted spoon, drain on absorbent paper and keep warm. Add sweetcorn, stock and cumin to saucepan and heat through over moderate heat for 5 minutes, stirring from time to time. Serve in warmed soup bowls or mugs, topped with fried onions and a dollop of crème fraîche.

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