Creamy Corn Soup

Remove the kernels from the cob, pick out any silk and weigh 400 g. Measure 250 ml milk, 30 ml cream, 15 g butter, ¼ tsp fine salt and 200 ml water. Divide the cream into 20 ml and 10 ml.

Melt the 15 g butter in a small heavy-based pot over low heat. Add all the corn and stir over medium-low heat for about 2 minutes, until glossy and fragrant without browning.

Add the 200 ml water and bring to a gentle simmer. Cover and cook on low for about 10 minutes, until a kernel crushes under a spoon. Reserve 2 tbsp cooked kernels for topping; keep the remaining corn and all the liquid in the pot.

Turn off the heat, place the pot on a trivet and add the 250 ml milk. Submerge the immersion blender head, start on low and blend until fine and even with no large pieces. Keep the running blade below the surface.

Return the pot to low heat. Stir in 20 ml cream and the ¼ tsp fine salt. Heat gently for about 3 minutes, stirring along the base, until hot and lightly coating a spoon. Do not boil hard; remove promptly before it reduces too far.

Divide the soup between two bowls. Top each with 1 tbsp of the reserved cooked corn and drizzle each with 5 ml of the remaining cream. Serve hot.