Sweetcorn and sweetcorn soup

In season at the moment on the market are sweet corn and figs - four for a pound for each.  So finally I bought enough figs to make Nigella Lawson's figs in rum, and also couldn't resist buying the beautiful green and yellow husks of sweetcorn.  

I made sweetcorn and watercress soup with what was left in the fridge.  It turned out a rather psychedelic green-yellow but tasted nice enough with a swirl of olive oil.

However, next time I will be more organised and use a proper recipe. This one is from the fantastically comprehensive Leith's Vegetarian Bible by Polly Tyrer.

Sweetcorn Soup with Basil

2 cobs of fresh sweetcorn

30g butter

1 onion, finely chopped

1 teaspoon of ground cumin

1 garlic clove, chopped

1 red chilli, deseeded and chopped

860ml vegetable stock (I am lazy and use Boullion)

salt and freshly ground black pepper

1 tablespoon of fresh basil leaves, shredded

Remove the papery husks and silky strands from the sweetcorn.  Stand each upright on a chopping board and carefully slice away the kernels of corn (good luck with this, I found it very difficult to do evenly).

Melt the butter in a large saucepan.  Add the onion and fry over a low heat until soft and transparent.  Add the onion and fry over a low heat until soft and transparent.  Add the cumin, garlic and chilli and free for a further minute.  Add the stock and sweetcorn kernals.  Season with salt and pepper and simmer for 10-20 mins.

Stir in the cream and reheat without boiling.  Serve in warmed soup bowls sprinkled with basil