[Recipe] Sweetcorn Soup

Yes, it's not winter yet, but since the temps dropped so much, I'm sharing one of my favourite soups with you (and it doesn't take too long to make, which is a bonus).

You'll need:

* 400 g potatoes (confession time, I can't be bothered to weigh my ingredients these days, so I just choose four really big potatoes - the pink ones, they're fantastic in this)

* 150 g sweetcorn (I usually snatch a medium-size can)

* 1 small(ish) red sweet pepper 

* 1 leek (a big one)

* 1 big onion

* 2 cloves of garlic

* some oil

* 20 cl of crème fraiche

* 1 bay leaf

* salt & pepper

* 3/4 l water

1 - Finely cut the cloves, onion and leek and put them into a big pot. Add some oil (I favour olive oil, but use whatever you prefer to gently brown that kind of vegetables) and put the pot on medium heat.

If you can work on the other vegetables near your stove, you can add them the one after the other and it saves up to ten minutes (yes, I usually do this soup when I'm super hungry, and time is important. Why?).

2 - Whilst the first vegetables are very gently browning, cut the sweet pepper into small cubes (or whatever shape you'd like in your plate in the end; there's no rule, just suggestions).

You've got to stir that a bit. I like my onion and leek soft, but my sweet pepper still a tad crunchy. Add some salt.

3 - Next, peel (or not!) the potatoes and cut them into small cubes (or close enough), and add them to the mix.

4 - Stir the mix a bit, and then add the water. Add some more salt if need be, add pepper and the bay leaf.

Bring to a boil, and then lower the heat to a simmer for thirty minutes.

5 - Drain the sweetcorn, and add it to the mix:

Stir for 3 or 4 minutes:

(we could play "where's the bay leaf?" with these photos...)

6 - Last step, add the crème fraiche and stir:

(Houston, I can see the leaf!)

7 - Enjoy!