INGREDIENTS

1. 1 celery stalk
2. 1 medium onion
3. 35g butter
4. ½ teaspoon dried thyme
5. 1 tablespoon plain flour
6. 840ml semi-skimmed milk
7. 1 medium potato, peeled and cut into little cubes
8. 3 spring onions
9. 175g frozen sweetcorn
11. Optional: 45g chopped fresh chives and/or parsley

EQUIPMENT

1. Knife
2. Chopping board
3. Medium saucepan
4. Measuring spoons
5. Large spoon

See imperial conversion table

Jamie's Top Tips

1. Frozen corn is fantastic and it’s always a useful ingredient to have in the freezer – it can be used in soups, vegetable dishes, salsas and salads.
3. If you wanted to make this more of a main meal you could always add some fresh or smoked fish or maybe even a handful of shellfish. Add them at the same time as you add the corn and make sure they are cooked through before you serve.
5. Chives and parsley are great in this soup but you can also finish it with green scallion tops or even crumbled crackers.
7. Whenever you’re simmering a thick soup or stew, be sure to reach into the corners when you stir so no nasty bits get stuck and burn.
8. If it’s summer, buy some fresh corn and cut the kernels off the stalk—see if you can taste the difference.

PREPARATION

1. Pull the leaves from the celery stalks and set them aside. Chop your celery and onion.

2. Heat the butter in a medium saucepan over a medium heat. Add the celery (not the leaves), onion, and thyme. Stir until the vegetables start to brown.

3. Sprinkle the flour over the veggies and stir for a few more minutes. Pour in the milk, add the potato and bring to a boil, stirring the whole time so the soup doesn’t stick to the pot. Cook until the potatoes are tender, but not mushy – this will take around 10 minutes.

4. Meanwhile, chop the celery leaves, trim the ends off the spring onions and slice them thinly. When the potatoes are tender, stir in the corn, spring onions and celery leaves. Bring the soup back to the boil, then serve.

NUTRITION NOTE

All of Jamie’s Food Revolution Day recipes have been written keeping the key nutrients in mind. We’ve nutritionally analysed each recipe to make sure they’re in check for calories, saturated fat and salt, to help you prepare quick, nutritious meals made with fresh ingredients. We have sorted the recipes according to different occasions, but feel free to pick and choose a selection of dishes for whatever event you have in mind, whether it is an everyday family meal or a feast for a party. Fruit and vegetables should be part of meals and snacks, and desserts are no exception. We have provided a selection of dessert recipes using different varieties of fruit, with the odd treat recipe like the summer berry pavlova thrown in, which is ok to have once in a while.