- Go to England and buy some proper cheddar.
- Fry some smoked bacon til crispy. Make a bacon sandwich to keep you going. Save some of the bacon for your soup.
- Fry spring onions and/or normal onion in the bacon fat, adding pepper, a bay leaf and some thyme. Save some of the green of the onion for the topping.
- Decide if you want to chop or slice your courgette. Stick to your guns. Then add it to the pan.
- Blend some milk and some sweetcorn in a food processor with salt, pepper and tabasco.
- When your courgette is tasty (I waited til there was a little browning on some bits), add the milky concoction. Simmer gently for five or ten. Add more milk or cream if you wish.
- Before serving, add some more corn, heat through then serve with the bacon, spring onion, and grated cheddar.
Tip: This is apparently the season for sweetcorn. But despite the abundance of shops and markets around here, I was unable to find fresh sweetcorn or even frozen. I was crushingly disappointed at having to resort to tinned, which despite being contrary to the very inspiration for this post, revealed this is a tasty dish you can make easily any time of year. I will endeavour to try it with the fresh stuff and see if I can taste the difference.