A really simple soup – the hardest thing is shucking four ears of corn! I based the recipe from a recipe from the fascinating Grub Blog: http://grubblog.wordpress.com/
I served the soup hot, and without the scallops, and with a tweak or two.
4 ears of corn
1/2 tbl olive oil
2 garlic cloves finely chopped
3 spring onions finely chopped, white parts only, reserving some of the green tops for a garnish
500 mls chicken stock
Sea salt to taste
Black pepper to taste
Thyme leaves and sour cream to serve (optional)
Shuck the four ears of corn – a little tedious but necessary!
Sauté the garlic and spring onions in the butter and olive oil in a large saucepan over a medium heat until they are soft. Add the corn and sauté for a further 5 minutes.
Add the chicken stock and simmer for 20 minutes or until the corn has begun to soften. it will still be slightly crunchy.
Remove from the heat and process the soup using a stick blender in the saucepan or process in a blender, until of the consistency that you like. The soup will still be quite chunky as it’s difficult to completely puree because of the pithy bits.
Season to taste with sea salt.
Serve with sliced spring onion tops and a good grind of black pepper, and thyme leaves and a dollop of sour cream, if desired.