Sig's Cream of Sweetcorn Soup with spicy sausage

• 1 onion
• 400 grams frozen or tinned sweetcorn
• 2 tbsp oil
• 3/4 liter vegetable stock
• 1/4 liter sour cream or rwo or three heaped tablespoons Philadelphia cheese
• 100 grams cabanosi or other smoked and spicey sausage or marinaded tofu
• 1/2 tsp each salt and black pepper
• 1 pinch chillipowder
• 1 pinch dried or very finely chopped fresh parsley
• 4 tsp toasted pine seeds

1. peel and chop the onion.Heat the oil and soften the onion n this.Add the sweetcorn but do not fry.
2. Add the beefstock cook sweetcorn gently for 10-15 minutes.
3. use a blender to puree the sweetcorn.
4. mash puree through sieve to leave all skin behind,return puree back to pot and add half of he sour cream .Heat but do not boil or cream will curdle.Season soup with chilli, salt and pepper.
5. remove the skin of the sausages and slice finely.Fry crispy in a pan.Cut the parsley .Decorate soup with sausage, parsley ,toasted pine seeds and or a spoonfull of sweetcorn.

onion, frozen, oil, vegetable stock, sour cream, cabanosi, salt, chillipowder, parsley, pine seeds

Taken from cookpad.com/us/recipes/332309-sigs-cream-of-sweetcorn-soup-with-spicy-sausage (may not work)