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An easy dish for fall; Swedish corn soup

August 27, 2018
Am I the only person who is obsessed by food? I love preparing it, reading about it and most of all eating it - my expanding waistline is testament to that!

But with the stresses of a full time job and two sons to feed, sometimes inspiration escapes me.

That's where this column comes in. I'm hoping that there are other like minded folk out there who would be willing to exchange a few recipes. If there is an interesting back-story to the recipe, or simply a fun food-related tale to share, so much the better.

If I may, I'd like to start the ball rolling with a story of my own.

The name of this column is "Sweet Tayloula's Cookery Corner" because Sweet Tayloula is my nickname. "But where does it come from?"

About 50 minutes train ride from my home is a place called Leamington Spa. It's a lovely town to visit and boasts an 18th century spa, famous for the reputed medicinal properties of the water.

It also boasts a traditional, old fashioned sweet shop where you can still buy sweets by the ounce from lovely glass jars arranged on shelves all round the walls: sweet shrimps, "fruit salad" and "black jack" chews, cough candy twists, barley sugar canes, sherbert fountains and Pontefract cakes, to name but a few.

Whenever I visit Leamington Spa, I have to pop into the sweet shop - purely for a look around, you understand….

Oh, did I forget to mention the name of the sweetshop? Why, Sweet Tayloula's, of course!

As far as recipes go, with autumn (sorry, "fall!") just around the corner, I thought this might be a welcome addition to your recipe file. It's easy, cheap and pure comfort food.

Swedish Corn Soup

Ingredients:
  • Potatoes (un-peeled, medium to large sized), carrots and onion - all thinly sliced or chopped into small chunks
  • Frozen or tinned (canned) sweetcorn (drained if tinned)
  • Boiling water and a vegetable or chicken stock cube
  • A little vegetable oil or butter

Judge the quantities required by the number of people you are feeding. I made enough for four with two medium sized potatoes, three carrots and one large onion, plus 500g (about two cups) frozen sweet corn.

Method:

1. Heat the oil or butter in a large saucepan.

2. Add the potato, onion and carrot.

3. Bring back to the boil, stir and then reduce the heat to low.

4. Cook until the vegetables are cooked through and soft (about 15 minutes, depending on quantities)

5. Add the sweetcorn and bring back to the boil.

6. Cook for another couple of minutes.

7. Using a stick blender or a liquidiser, blitz everything together. You can leave it quite chunky or make it as smooth as you wish!

To serve, we like to have it with fresh bread, cheese and meatballs on the side. You can also serve cranberry sauce to go with the meatballs if you wish.

Enjoy! Or perhaps I should say "Bonners Appetit!"
Step 2 Step 4
Step 5 Done!

© Alison Taylor & Kootenai Valley Times
P.O. Box 1625
Bonners Ferry, ID 83806
editor@KootenaiValleyTimes.com