Sweet corn & basil soup

Serves 6

6 fresh corn cobs, about 200g each
1 small bunch basil, leaves picked, stalks reserved
sea salt and freshly ground black pepper
a good knob of unsalted butter
2 onions, diced
3 garlic cloves, finely sliced
125ml (½ cup) cream
extra virgin olive oil
Basil Oil:
2 large handfuls of basil leaves
200ml olive oil

To make the basil oil, blanch the basil in a large saucepan of boiling salted water. Drain. Refresh the basil in iced water, then drain again and place on paper towels, squeezing out any excess moisture. Put the basil and olive oil in a blender and blend
until smooth. Strain the oil through a fine sieve or piece of muslin (cheesecloth), allowing as much of the oil to pass through as possible without forcing it through. Set aside. The basil oil can be stored in an airtight container in the refrigerator for up to 3 days.

Peel and remove the outer leaves and silks from the corn. Stand the cobs on their ends then using a sharp knife and cutting downwards, cut the kernels as close to the cob as possible.

Put the corn cobs, basil stalks, a few pinches of salt and 2 litres (8 cups) water in a large heavy-based saucepan over high heat. Bring to the boil then reduce the heat and simmer for 30 minutes. Remove from heat and strain, discarding the corn cobs and basil stalks. Set aside.

Heat a saucepan over medium heat, add knob of butter and sauté the onion and garlic for several minutes until the onion is transparent. Add the corn kernels, season with sea salt and black pepper and continue to cook, without colour, until the corn
begins to soften. Add the corn stock, bring back to the boil then reduce the heat and simmer until the corn is tender.

Add the cream and check the seasoning. Purée the soup in batches in a food processor or upright blender then pass through a medium sieve.

To serve, ladle the soup into serving bowls. Finley slice the basil leaves and scatter over the soup. Finish with a drizzle of extra virgin olive oil and a grind of black pepper.