Cold Corn Soup for Summer

Step 1

Cut off kernels: Cut the corn kernels off the cobs and transfer to a bowl.

Step 2

Corn stock: Cut the cobs in half. Place in a large pot with the water. Bring to a boil, then reduce to medium low and simmer for 30 minutes. Strain - it should be 2 litres. If it's much more , simmer to reduce. If less, top up with water.

Step 3

Sachet: Bundle the bay leaf, thyme, black peppercorns and coriander seeds loosely in a small piece of cheesecloth to create a sachet. Tie with cooking twine to secure.

Step 4

Sauté aromatics: Melt butter in a pot over medium high heat. Add onion, celery, leek and garlic. Cook for 4 - 5 minutes until soft.

Step 5

Cook corn: Add corn kernels then cook for 6 to 7 minutes.

Step 6

Simmer: Add the corn stock and the sachet. Bring it to a boil and let it simmer for 20 minutes.

Step 7

Cream: Add the cream and cook for 3 minutes.

Step 8

Blend and sieve: Remove the Sachet. Blend in batches in a blender on high speed until smooth. CAUTION! Hot liquid + tightly sealed blender lid = soup explosion! To avoid this, either cool before blending. OR remove the lid of the feeding tube in the blender lid. Cover the exposed hole with a folded tea towel as you blend hot liquid. You will see me do this in the recipe video.

Step 9

Strain: Pass through a fine sieve.

Step 10

Adjust salt: Taste and add more salt if needed.

Step 11

Chill and serve: Cool, then transfer to the fridge to chill completely. Intended to be served chilled or cool, but also great at room temperture or warm!

Step 12

How to serve: In shot glasses as a canape, tea cups as a small starter, or bowls as a meal with hunks of crusty bread. Garnish with kernels sauteed in butter with green onion slices and a drizzle of extra virgin olive oil (basil oil would be even more incredible!).