This delicious Asian-style summer soup is a perfect opener to a meal. Boiling the corn cobs after you've taken the kernels off is a great way to extract extra corn flavour. You'll be surprised at how much sweetness and flavour it adds to your soup.
4 corn cobs
1 litre chicken stock or water
2 tbsp butter
1 medium potato, peeled and grated
1 medium onion, peeled and grated
½ tsp salt
600ml unsweetened soy milk
sesame seeds, to serve (optional)
Holding a corn cob vertically on a cutting board, use a knife to strip off the kernels. Reserve the kernels. Repeat with remaining cobs.
Bring the stock to a simmer in a small saucepan and add the cobs. Simmer covered for 30 minutes, then discard the cobs, reserving the liquid.
Heat another small saucepan over medium heat and add the butter, potato, onion, salt and corn kernels. Sauté for 5 minutes until the potato and onion have softened, then add the corn liquid and simmer for 15 minutes. Remove from the heat and allow to cool to room temperature.
Transfer the contents of the saucepan to a blender and blend to a smooth paste. Add the soy milk gradually and continue to blend. Chill in the fridge for at least 1 hour. Scatter with sesame seeds (if using) and serve.
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