30 minutes to prepare and
40 to 60 minutes to cook
Serves 4 to 6
Perfect for in season summer corn.
• 6 large ears of white and yellow corn, shucked • Olive oil • Unsalted butter • 1 large yellow onion, diced • 6 cloves garlic, roughly chopped • ½ cup diced leeks • 1 medium red potato, peeled and cubed • Two sprigs of fresh tyme - chopped • Two springs of fresh sage - chopped • 1 sprig of fresh marjoram - chopped • Freshly ground black pepper • 1 teaspoon of cayenne • ¼ cup crème fraiche • ½ cup finely diced seeded tomatoes – preferably yellow
• Cut the kernals from the ears of corn • Set the cob over a shallow dish, using a spoon, scrape the cob to extract the fluid and solids from the cob onto the plate below. Set plate aside • Break the cobs in half, add to a heavy 4 to 6 quart pot • Add tablespoons of water and two pinches of salt. Bring to a boil. • Reduce heat to medium low and simmer for half an hour • Strain the liquid into a bowl, discard the solids • Set the pot back on the burner over medium heat • Add 2 tablespoons of olive oil and 2 tablespoons of butter • Saute the onion for about 3 minutes • Add the garlic and cook for one minute, do not let the garlic burn • Add the leeks and a pinch of salt and pepper • Add the cayenne, cover and cook for five minutes, stirring occasionally. • Add the potatoes, herbs, stir to coat the potatoes well • Add the corn stock and bring to a boil over medium high heat • Reduce heat and simmer for 30 minutes, until potatoes are tender • Add 80% of the corn kernels, simmer for another 10 minutes • Puree with an immersion blender until smooth • Simmer for another five minutes, season with salt and pepper • Garnish with crème fraiche and fresh herbs