Anders Ousback

Sweetcorn soup with garlic and parsley butter

Serves 4


2 litres well-flavoured chicken stock
8 cobs sweet corn
150g unsalted butter
1 bunch continental parsley
2 cloves garlic
sea salt and freshly milled white pepper


Strip and trim thecorn and cut the ears in half.

Cook in the stock for 30 minutes and allow to cool.

Cut the kernels from the cob and work in a food processor for less than a minute - moisten with the cooking liquid if necessary.

Pass the puree through the coars and then the fine blades of a food mill (moulis) and then through the finest sieve you can find -a nylon flour sieve for example.

Taste and season with salt and white pepper

To make the butter, trim all the stems from the parsley and place leaves in a food processor with the chopped garlic.

Work for a minute or two and add the softened butter. Work till a smooth paste forms.

Heat the soup and ladle into warm bowl and finish with a dob of the garlic butter.

Sweetcorn soup with garlic and parsley butter