The secret to this soup is the intensity of corn flavour created by using the fresh corn cobs with water as stock. You do need to be careful to ensure that you use enough salt as seasoning as many commercial stocks have a great deal of salt. This is one of the most delicious corn soups I have ever tried and the chef Brad Holmes is so committed to excellence that when he makes the soup he pours it into glass jars so that it doesn’t sit in the pots to maintain top flavour. If you are concerned about adding the acidity after the cream we added it to the hot soup just before serving.
1 medium onion thinly sliced
1 small clove garlic thinly sliced
1 tbsp neutral oil like rice bran
2 tbsp butter
500g fresh/frozen cut corn
1 litre corn stock
100 ml fresh cream
2 tsp fresh thyme
Salt to taste
1 tsp Spanish chardonnay vinegar
- Sweat onion, garlic, thyme and salt in oil and butter about 5 minutes.
- Add corn, sweat another 10-15 minutes on low heat
- Add corn stock and cream and bring to simmer
- Puree in blender, 2 minutes and adjust seasoning with salt and vinegar
CORN STOCK RECIPE
Cut corn off 6 to 8 ears of corn
Toss in 2 to 3 tbsp neutral flavoured oil like rice bran
Roast cobs in 190°C and rotate to ensure even browning
Place roasted cobs in pot, cover with water and a pinch of salt, bring to simmer over medium heat.
Simmer 30-45 minutes, strain and use