- 1 oz polyunsaturated margarine
- 1 oz wholemeal flour
- I pint milk
- 1 pint vegetable stock
- 1 large onion
- 1 large green pepper
- 6oz fresh or frozen sweet corn
- 3oz wholewheat spaghetti rings
- 1 lemon
- 1 small carton soured cream
- Chopped chives Seasoning to taste
Method:
1. Melt the margarine in a pan; add the finely sliced onion and pepper and cook for 5-10 minutes or until beginning to soften.
2. Stir in the flour and brown over a low heat.
3. Pour in the milk and stock; season; bring to the boil, stirring continually.
4. Add the pasta and simmer, covered, for 10 minutes.
5. At the same time, cook the sweet corn in a separate pan until just tender.
6. Add the drained corn to the pasta with the juice and grated rind of the lemon; stir in the soured cream and heat gently for a few minutes (do not let the soup boil).
7. Adjust the seasoning and serve sprinkled with chives.
Tags: Lemon
