This is an absolute Autumn must. Fresh corn is something I remember (apologies to my lovely neighbour) stealing from the field next door – I do blame my friends of course! However, sitting in a field with the wonderfully bizarre and hairy plants towering above us, whilst picking the kernels is an event I will never forget. The taste of fresh kernels is a delight. You should be able to get some fresh corn at a farmer’s market or try Riverford. The truffle oil is a luxury and the flavours work amazingly well together.
- 4 corn cobs, kernels removed (about 400g)
- 1.1 litre vegetable stock
- 50ml double cream
- 30g butter
- 1 tsp olive oil
- 1 small leek, chopped finely
- 1 garlic clove, crushed
- 1 bay leaf
- Truffle oil, to serve
- Chopped chives, to serve
- Begin by heating the butter and oil in a pan. Add the leek and garlic and soften over a medium-low heat until translucent.
- Remove the kernels from the corn by standing the cobs on end and use a sharp knife to score them off. Add the bay leaf to the pan and the corn. Cook for about 4 minutes.
- Add the hot stock and season. Simmer for 20 minutes.
- After this time, remove from the heat and puree with a hand blender or in a food processor.
- Add the cream and check the seasoning.
- Now if your plan to sieve it for that really creamy silky texture, just strain through a fine mesh sieve and retain the silky soup. Use a spoon to get as much of the moisture and starch from the puree as you can. Alternatively, retain the pulp for a textured soup
- Heat the soup and garnish with chives and a drizzle of truffle oil if you like.
(the strained pulp can be mixed with eggs and flour and some cheese, chilli etc for fried fritters!)