Serves 4, prep time 15 minutes, cooking time 25 minutes
INGREDIENTS
2 corn cobs, trimmed and halved
2 tbsp vegetable oil
1 onion, chopped
2 tsp garlic salt
500ml vegetable stock
1 tbsp butter
1½ tsp smoky paprika
1 tsp cinnamon powder
250ml double cream
Freshly toasted bread to serve and a few sprigs of parsley
METHOD
In a griddle, heat 1 tbsp oil, add the corn and grill until the kernels soften and brown.
Remove from the heat and allow to cool.
When cool enough to handle, stand the cobs on a chopping board and with a sharp knife remove the kernels and set to one side. In a deep pan heat the remainder of the oil and sauté the onion.
Add the dry spices, garlic, butter, salt, and stock and bring to a boil, then reduce the heat.
Add half the corn and simmer for 10 mins.
Next, add the cream, then with a handheld blender blitz the soup until smooth, add the remainder of the corn, and simmer for a further 10 mins.
Serve topped with a few sprigs of parsley and freshly toasted bread.