This is a recipe that I use throughout spring and summer, adapting it to what’s in season: sprouting broccoli, asparagus, mangetout, French beans… Until then, here’s a winter version using bean sprouts, which you can harvest from your window-sill within a week – whatever the weather.
Ingredients (serves 2)
15g (½oz) butter
1 small onion, peeled, halved and sliced
600ml (1pt) vegetable stock
50g (1¾oz) sweet corn
140g (5oz) bean sprouts
A small handful of parsley, roughly chopped
1 tbsp cornflour
Salt and freshly ground black pepper
1. Melt the butter in a saucepan, add the onion and sauté it for five minutes.
2. Add the stock and sweet corn. Bring the stock to the boil, then reduce the heat and let it simmer for three minutes.
3. Add the bean sprouts and parsley and let the soup simmer for another two minutes.
4. Take a ladleful of stock from the pan and blend this with the cornflour. Add the mixture to the pan and cook, stirring, until the soup comes back to simmering point.
5. Season to taste with salt and pepper, and serve with a spoonful of sour cream.Enjoy more Kitchen Garden reading in the monthly magazine. Click here to subscribe.
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