70 grams of Butter
170 grams of chopped Shallots
1.2 litres of Chicken Stock
6 Corn Cobs
1 teaspoon of Salt
1 pinch of Pepper
1 teaspoon of finely chopped Basil
1 teaspoon of finely chopped Thyme
Melt butter in large pot on medium heat. Add shallots and soften for 8-10 minutes.
Meanwhile, remove kernels from 5 cobs. Break cobs in half and set aside.
When shallots soft, add stock, kernels, all the cobs, salt & pepper. Bring to boil. Simmer uncovered for 10 minutes. Remove whole ear and set aside to cool.
Simmer further 10 mins. Remove cobs and discard. Blitz. Return to clean pot.
Remove kernels from whole cob. Add to soup. Stir in fresh herbs.
Try with homemade broth. If using dried herbs, add whilst soup simmering.
Last edited on Saturday 20 March 2021