Mexican Sweetcorn Soup This week's effort contains onion, red pepper, garlic, fennel seeds, fresh thyme (from my garden), sweetcorn kernels (I used canned) and cream. The finished soup is supposed to be drizzled with chilli-flavoured oil when ready to serve but the alternative is to mix a little piquante pimenton, harissa or smoked paprika into olive oil. I'm using harissa because there's a little bit in a jar in the fridge. I chose this recipe because it links to my reference on 11th March to a Mexican sweetcorn soup in Barbara Kingsolver's novel The Lacuna . We had the soup for lunch today. The younger offspring was his usual ungallant self - he wasn't impressed. The two older males, however, liked it. "Awesome" was the word used by the older offspring. The two offspring reminisced about the cabbage, tomato and meatball soup I made in January. Verdict: "kick ass" and "it rocked." How can such a literate parent have produced those t...