Cold Corn Soup for Summer

Instructions

1. Cut off kernels: Cut the corn kernels off the cobs and transfer to a bowl.
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.
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.
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.
5. Cook corn: Add corn kernels then cook for 6 to 7 minutes.
6. Simmer: Add the corn stock and the sachet. Bring it to a boil and let it simmer for 20 minutes.
7. Cream: Add the cream and cook for 3 minutes.
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.
9. Strain: Pass through a fine sieve.
10. Adjust salt: Taste and add more salt if needed.
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!
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!).