Sweet corn soup

250 grams unsalted butter

2 small onions

8 garlic cloves

8 ears sweet corn

1 bay leaf

9 cups of water (approximately 2 liters)

Sea salt

We start by extracting the corn kernels using the handle of a tea spoon. Extract row by row and try not to cut the kernels, but extract them all from the roots. Keep the extracted kernels in a bowl aside.

We will use the empty corn cobs to create the stock. Start by cutting the cobs into quarters.

Crush 4 garlic cloves with the back of a knife, and thinly slice the other 4 cloves.

Chop the onions.

In a medium pot, combine the water, salt (as preferred), corn cob quarters, 4 crushed garlic cloves, 1 chopped onion, and the bay leaf. Bring the mix to a boil and continue to cook on low-medium heat, until the liquid is reduced by over half. You will also start smelling a strong corn flavor (takes around 30-40 minutes).

Strain the stock and discard the solids. We will use only 4 cups of stock for this recipe. If you have got extra stock, it can be frozen in airtight containers to be used in other recipes.

In a large saucepan, melt half the amount of the butter, add the second chopped onion and the sliced garlic cloves. Season with salt and cook with frequent stirring over low-medium heat, until the onions become translucent but not brown (takes approximately 5-7 minutes).

Add the extracted corn kernels and season with salt. Continue to cook over low-medium heat for approximately 5 more minutes with frequent stirring.

Add the 4 cups of stock and bring to a boil. Simmer over medium heat for approximately 20 minutes, with less frequent stirring, until the stock is slightly reduced.

Puree the mixture in a blender in batches. You can also use a hand blender. Keep blending until you reach the preferred thickness. I like to have some solid pieces but you can make it very smooth if you like to.

Add the rest of the butter in batches and season with salt as preferred.

Serve warm.