This is a truly sublime soup and one I have served plenty of times at the beginning of a dinner party.
It is from the famous Sydney restaurant, Banc.
I have served it both hot and cold and plenty of times, I have been asked for more. Indeed, I had a cook-off with a mate a few years back where we both did three courses each and this soup was a comprehensive point-scorer in my favour.
Prepare it beforehand and chill in the fridge.
And seriously blow them all away.
4 fresh corn cobs
200gm diced onions
50ml diced butter
1 small bunch fresh basil
Salt and freshly ground pepper
- The stock: Peel and remove all the outer stalks from the cobs. Using a knife, remove all the corn kernels from the cobs and reserve. Cut the cobs in half.
- In a heavy-based pan, melt half the butter and add half of the diced onion. Sweat the onion for 5 minutes on a medium heat without allowing it to colour. Add the cobs and a good pinch of salt and cook for a further 5 minutes without browning.
- Add 1.5 litres of water and bring to the boil. Reduce the heat and simmer for 30 minutes. Remove from the heat and allow the stock to infuse for a further 30 minutes before passing it through a fine sieve, discarding the cobs and onions
- The soup: In a heavy-based pan melt the remaining butter and add the remaining diced onion. Sweat the onion for 5 minutes on a medium heat without allowing to colour. Add the corn kernels and a good pinch of salt and cook for a further 5 minutes.
- Add the corn stock and simmer for 20 – 25 minutes until the corn kernels are tender. Pour in the cream and continue to cook for 5 more minutes.
- Remove from the heat and blend the soup in a blender until smooth. Add roughly chopped basil and season with salt and pepper. Leave the soup for at least an hour – ideally overnight in the fridge – to allow the flavours to infuse, before passing the soup through a fine sieve, pressing hard on the corn to extract as much flavour as possible. Season once more and serve hot or cold.