Ingredients
- 1 tbsp extra virgin olive oil, plus extra to serve
- 2 tbsp unsalted butter
- 1 brown onion, finely diced
- 2 garlic cloves, finely chopped
- small knob ginger, peeled and finely chopped
- 900g corn kernels (scraped off the cob)
- 1 1/2 litres fresh chicken stock, approximately
- sea salt and freshly ground white pepper
- Garlic and chipotle butter
- 2 garlic cloves, crushed
- 200g unsalted butter, softened
- small knob ginger, peeled and finely chopped
- small handful flat-leaf parsley, finely chopped
- 1 tbsp chipotle chilli powder
- squeeze of lemon juice
Method
For the garlic and chipotle butter, process all ingredients in a food processor until just combined.
Season to taste with salt and pepper.
Roll mixture in a sheet of baking paper into a 20cm log shape, approximately 4cm diameter.
Wrap in plastic wrap, refrigerate briefly to firm up a little or freeze for later use.
To make the soup, heat the oil and butter in a heavy-based pan.
Add the onion, garlic, ginger and a pinch of sea salt. Cook slowly until the onion is very soft.
Add the corn kernels and chicken stock and simmer, covered, for about 25 minutes or until corn is tender.
Purée soup in food processor until smooth.
Meanwhile, cut 4 slices about 1cm thick from the roll of butter and allow them to come to room temperature. (Return the remainder to the fridge or freezer.)
Divide the soup among 4 bowls, add a slice of butter, a grind of pepper and a drizzle of extra virgin olive oil to each. Serve.
