Serves 6 portions
- 6 large very fresh cobs of corn. The better quality the corn, the better the soup!
- 1 peeled eschallot, halved.
- 1 clove of garlic
- 1 tbsp vegetable oil
- Sea salt to taste
- Large stockpot
- Large pot
- Bar blender
1. Strip the kernels from corn cob and set aside in the fridge covered.
2. Put stripped cobs in a stockpot with 3 litres of cold water with one half of the eschallot (whole) and half the clove of garlic (whole).
3. Bring corn stock to the boil and skim any bubbles from the top, then reduce the heat to a simmer for 2 hours. Strain out cobs and allow to rest at room temperature.
4. Dice the remaining half of the eschallot and garlic and gently sauté in a new pot on low- medium heat, do not let it go brown. Add the corn kernels and sauté for a further 2 minutes stirring continuously. Add in strained corn stock, bring back to the boil, reduce heat and simmer for a further 20 minutes.
5. Ladle the corn soup into a bar blender, you may not need all the stock to get the right consistency in the soup. The ratio will be about 70% corn and the rest stock. Blend until extremely smooth and then pass the soup through a sieve.
It looks lovely served with a crouton, bread or cracker balanced across the cup.