You won’t believe how sweet this is. The trick is making the base stock with the stripped corn cobs, then adding the corn kernels for more flavour. Serve as a first course, or pour into shot glasses and serve as a chic appetizer with drinks.
Peel the outer leaves from the corn cobs, and discard the leaves and those pesky fine strings. Using a sharp knife, shear off the kernels and set aside. Place the corn cobs in a pan, cover with the cold water, add salt and simmer for 30 minutes, then strain, reserving the broth.
Finely chop the onion. Melt the butter in a pan, and cook the onion for 5 minutes. Add the corn kernels and the strained stock and simmer for 15 minutes. Whiz the soup in a blender until smooth, then strain through a fine sieve, pressing the juices through with a wooden spoon.
To serve, gently reheat the soup, whisk in the cream, salt, pepper and nutmeg, and simmer for 2 minutes. Serve hot, warm or chilled. This quantity will fill 4 soup bowls or 10 small shot glasses.
© 2002 Jill Dupleix. All rights reserved.