Japanese corn potage (Kōn potāju)

1. Drain the sweetcorn and set aside 2 tablespoons for garnish; slice the onion thinly.

2. In a pot, soften the onion in the butter for 5 minutes until translucent, then add the corn and toss for 2 more minutes.

3. Sprinkle over the flour, stir for 1 minute, then gradually pour in the milk, stirring until smooth.

4. Simmer on low for 10 minutes, stirring often so it doesn't catch.

5. Blend smooth with a stick blender, press through a sieve, add the cream, season with salt and pepper and heat through without boiling.

6. Ladle into bowls and serve with the reserved corn kernels and a pinch of pepper.

Tip: Kōn potāju is also a vending machine classic in Japan: in winter it's sold hot in cans. Pressing it through a sieve makes it truly velvety – don't skip that step.