Corn Soup

Method

1. Stand 2 ears ears of corn in a wide bowl and cut the kernels off with a sharp knife, then scrape the cobs with the back of the blade to release the milky pulp. You should have roughly 200 g of kernels. Set them aside.
2. Snap the bare cobs in half, put them in a small saucepan with 250 ml water, bring to the boil and simmer gently, uncovered, for 10 minutes. Lift out the cobs and discard them, keeping the sweet cob broth.
3. In a heavy saucepan, melt 1 tbsp butter over medium-low heat. Add 0.5 finely diced onion and sweat for 5 minutes, stirring, until soft and translucent but not coloured.