← Nouns Cooking · Soup Pot

Ingredients

• 6 fresh corn cobs
• 1.25 l vegetable stock
• 2 sprigs Thyme
• 1 Bay leaves
• 50 g Butter
• 3 Shallot, chopped
• 1 clove Garlic, chopped
• 100 ml Double (heavy) cream (optional)
• 1 handful Basil, shredded
• Salt
• Black pepper

Method

1. Stand each cob upright in a wide bowl and slice off the kernels. Keep a handful of kernels aside for the topping.
2. Put the bare cobs in a pot with the stock, thyme and bay leaf. Simmer for 15 min to make a sweet corn stock, then strain.
3. Melt half the butter in a large pot over medium heat and cook the shallots and garlic for 5 min, until soft. Add the kernels and cook for 3 min.
4. Pour in the corn stock and simmer for 10 min, until the corn is tender. Blend until very smooth, then push through a sieve for a silky texture.
5. Stir in the cream, if using, and season. Fry the saved kernels in the remaining butter for 3–4 min, until golden.
6. Serve warm or chilled, topped with the golden kernels and basil.

Tips

• To serve cold, chill for at least 2 hours and season again, as cold soups need more salt.
• Frozen corn works out of season, but you lose the cob stock; use plain stock instead.

Sources

Written in our own words after cross-checking these recipes:

Once Upon a Chef RecipeTin Eats