Basil & Sweetcorn Soup

Ingredients

• 100g unsalted butter, chopped
• 1 tbsp olive oil
• 2 onions, finely diced
• 5 fresh corn cobs, husks removed
• 1.5 litres chicken stock
• Freshly ground black pepper

For the Topping

• 50g butter
• 1 garlic clove, finely minced
• 1 green chilli, finely chopped
• Pinch sea salt

For the Basil Oil

• 50g basil leaves, plus a few extra to serve
• 3–5 tbsp olive oil, plus extra to serve

Method

1. To make the soup, melt the unsalted butter in a large saucepan and set over a medium heat. Add the onion and cook, stirring occasionally, for 10–15 minutes until very soft.
2. Using a sharp knife, remove the corn kernels from the cobs. Reserve 150g of the kernels and add the rest to the onions in the pan. Cook for 10 minutes, stirring occasionally then add the stock. Bring everything to a boil then turn down to a simmer and cook, stirring occasionally, for 20 minutes or until the corn is tender.
3. Whilst the soup cooks, make the topping. Add the butter to a frying pan and melt over a medium heat. Add the garlic, chilli and reserved 150g corn kernels and cook, stirring, for 10 minutes until fragrant. Stir through a handful of basil leaves and set aside.
4. Transfer the soup to a blender and blitz until smooth. Return to the pan and heat through.
5. Meanwhile, to make a quick basil oil, pick the leaves from the basil and blanch them in a small bowl of boiling water for a few seconds before transferring to a bowl of ice water. Gently squeeze out the water, then blitz in a blender with the extra virgin olive oil. Leave to stand for 10 minutes before straining the oil through a fine sieve and set aside for serving.
6. Divide the soup among bowls then divide the topping amongst them. Drizzle with basil oil, extra fresh basil and a pinch of freshly ground black pepper.