recipe from abbylidiastephanie.blogspot.com
Sweet Corn Soup
adapted from Stephanie's Sweetcorn Soup with Spiced Butter, pg 350
serves 4 as a starter
1 clove garlic, chopped
1 large onion, chopped
1 litre water
kernels from 4 corn cobs
40g softened butter
1/2 tsp black pepper
2 tbsp chopped parsley
1/2 tsp ground cumin
Melt butter in a saucepan and sweat off onion and garlic for 5 minutes. Add water and bring to the boil. Add corn kernels and simmer for about 15 minutes, until corn kernels are tender.
Puree soup in a food processor or blender and pass through a coarse sieve into a fresh saucepan. Stir soup and taste for seasoning, adding salt as necessary.
For the spiced butter, mix all ingredients together in a bowl with a fork or spoon. The herbs and spices should be mixed evenly through the butter, making it a brown colour.
The soup should be hot enough to serve if you are using it immediately, otherwise, heat gently before serving. Serve the soup with a spoon of the spiced butter floating in each bowl.