Nutrition and extra info
Nutrition:
- kcal338
- fat9g
- saturates2g
- carbs47g
- sugars12g
- fibre4g
- protein21g
- salt2.43g
Ingredients
- 400g can sweetcorn, drained
Sweetcorn
sw-eet cornAlso known as corn on the cob, sweetcorn is composed of rows of tightly packed golden yellow…
- 500g floury potato, cubed
Potato
po-tate-ohThe world's favourite root vegetable, the potato comes in innumerable varieties. A member of…
- 2 tbsp milk
Milk
mill-kOne of the most widely used ingredients, milk is often referred to as a 'complete' food…
- 1 tbsp sunflower oil
Sunflower oil
Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…
- 1 bunch spring onions, finely chopped
Spring onion
sp-ring un-yunAlso known as scallions or green onions, spring onions are in fact very young onions, harvested…
- 1 tbsp tomato purée
- 1 tsp paprika
Paprika
pa-preek-ahA spice that's central to Hungarian cuisine, paprika is made by drying a particular type of…
- 600ml vegetable stock
- 200g small peeled prawn, defrosted if frozen
Prawn
praw-nThere are thousands of different species of prawn, but tiger, king and North Atlantic are the…
- 4 rashers streaky bacon
Bacon
bay-konBacon is pork that has been cured one of two ways: dry or wet. It can be bought as both rashers…
Method
Tip the corn into a food processor and blend to a purée. Boil the potatoes in salted water until tender. Drain, mash with the milk and season to taste. Meanwhile, heat the oil in a large pan, add most of the spring onions and fry for 2 mins until softened. Add the corn, tomato purée, paprika and stock. Bring to the boil, simmer for 5 mins, then stir in the prawns.
Grill the bacon until crisp. Divide the soup between 4 bowls and spoon the mash into the centre of each. Break up the bacon and scatter over the top with the remaining spring onions.
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