Corn soup

Frozen sweet corn kernels - 3 cups

Spring onion leaves - 3 or 4, minced

Olive oil - 1/2 tsp

Garlic - 4 pods, crushed

Ginger - 1/2 inch, thinly diced

Salt

Black peppercorns - 1 Tbsp

Water - 2 cups

White bread - 4 slices, for breadcrumbs

Thaw the corn. Puree.

In a deep bottomed saucepan, add oil. Add garlic, ginger and spring onion leaves. Stir, 1 minute.

Add pureed corn. Add water. Stir. Bring to boil. Simmer.

Crush peppercorn with a mortar and pestle. Add salt and crushed peppercorn. Stir. Simmer, 2 to 3 minutes.

Serve warm with breadcrumbs.