Serve this rustic, homestyle corn soup as part of a midweek dinner.
- Remove the husk and silks from the corn, then cut the kernels from the cobs. Set kernels aside, then cut the corn cobs in half. Place cobs and 4L water in a large saucepan, bring to the boil over medium heat and boil rapidly for 1 hour. Drain the corn stock and discard cobs; you should have about 1.25-1.5L corn stock.
- Heat 100g butter in a large saucepan over low heat, add eschalots and cook, stirring occasionally, for 10 minutes or until soft. Add corn kernels and cook, stirring frequently, for 15 minutes or until tender. Add corn stock, bring to the boil, then simmer for 15 minutes. Stir in cream, season, then puree using a stick blender, or in batches in a blender, until smooth.
- Heat remaining 40g butter in a large frypan over high heat, add mushrooms, garlic and chilli, and cook, tossing, for 5 minutes or until tender and browned.
- Spoon the mushrooms into the centre of wide, shallow bowls, then ladle the soup around. Scatter with the chives, drizzle with truffle oil, then serve.
You may need it
Mixing Bowl Set
Food Storage Container Set
Cutting Board Set