Serves 4 sweet corn (cream style) 1 can (240g) onion 1/3 butter 3 tablespoons flour 3 tablespoons stock 2 cups milk 2 cups heavy cream 1/2 cup leaf 1 bay Salt and pepper - croutons 2 tablespoons

Skin the onion and slice thinly.

1  Heat a heavy pan and melt the butter. Saut the onion without browning it. Stir in the flour and cook some more. Add the stock and mix well. Add the sweet corn and a bay leaf and let it simmer. 2  After the corn becomes tender, remove the bay leaf. Mix the remaining ingredients in a blender, strain the mixture to make it smooth, and put it back in the pan. 3  Reheat the soup and add the milk, salt and pepper. Pour in the heavy cream and remove from the heat. Serve the corn soup in a bowl and top with some croutons.