Ingredients:
6 ears sweet corn
1/2 teaspoon paprika
1 onion
unsalted butter
4.5 cups water
3 cups cream
Method:
- preheat oven to 230
- slice off corn kernals (keep cobs)
- Toss kernals with some olive oil, salt and paprika. Roast kernals in oven for 15 mins
- Heat butter in pan and cook onions until translucent
- Add in corn kernals and water
- Add cobs back in and ensure they are submerged (add more water if needed)
- bring to boil and simmer for 15-20 mins, skimming any foam off the surface
- Take cobs out and blend
- Stain the soup
- Add in cream and cobs. Bring to boil and simmer for another 10 minutes until you have a thickened soup. Remove cobs and serve
