Cold Corn Soup for Summer

Step 1: Cut the kernels off the corn cobs and transfer them to a bowl.

Step 2: Cut the cobs in half and put them in a large pot with the water. Bring to a boil, then reduce the heat to medium-low and simmer uncovered for 30 minutes. Strain the stock; it should measure about 2 litres. If you have substantially more, simmer it to reduce. If you have less, top it up with water.

Step 3: Bundle the bay leaf, thyme, black peppercorns, and coriander seeds loosely in a small piece of cheesecloth to make a sachet. Tie it securely with cooking twine.

Step 4: Melt the butter in a pot over medium-high heat. Add the onion, celery, leek, and garlic. Cook for 4–5 minutes, until soft.

Step 5: Add the corn kernels and cook for 6–7 minutes.

Step 6: Add the corn stock and sachet. Bring to a boil, then simmer for 20 minutes.

Step 7: Add the cream and cook for 3 minutes.

Tip: Avoid boiling the soup after adding the cream, as it may split.

Step 8: Remove the sachet. Blend the soup in batches in a blender on high speed until smooth. Hot liquid in a tightly sealed blender can cause the soup to burst out. To blend it hot, remove the lid from the blender’s feeding tube and cover the opening with a folded tea towel. Alternatively, let the soup cool before blending.

Tip: Take care when blending hot liquid.

Step 9: Pass the soup through a fine sieve.

Step 10: Taste and add more salt if needed.

Step 11: Let the soup cool, then transfer it to the fridge to chill completely. Serve chilled or cool, at room temperature, or warm.

Step 12: Serve in shot glasses as a canapé, in tea cups as a small starter, or in bowls as a meal with crusty bread. Garnish with kernels sautéed in butter, green onion slices, and a drizzle of extra-virgin olive oil. Basil oil is another suggested garnish.