Corn and Courgette Soup with Chilli Butter

Anna fondly remembers making huge vats of this soup one summer while working at Chez Panisse (the place that inspired Guy to open the Field Kitchen). Creamy and sweet, the trick with this soup is to get a good balance between the corn and courgette flavours. If you don–t have time to make the chilli butter, serve it with a squeeze of lime juice and a drizzle of chilli sauce.