Sweet Corn Soup

Method/Steps

1. Cut kernels from cobs with a sharp knife; discard cobs.

2. Combine corn, onion, 1 Tbsp olive oil and a pinch of salt in a 5 litre pot. Sauté over medium-low heat about 20 minutes; stir often.

3. Transfer 1/2 the corn mixture to a blender or food processor. Purée, adding up to 2 cups of broth, until smooth.

4. Pour soup back into pan; add remaining broth. Over high heat, bring the soup to a boil, stirring often. Season to taste.

5. In a blender or food processor, combine basil with 1 Tbsp olive oil and 2 Tbsp broth. Purée.

6. Ladle hot soup into 4 bowls. Spoon about 1 Tbsp basil purée into each bowl. Pull the tip of a spoon or knife through the purée to swirl.