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10 corn on the cob
750ml vegetable stock
1 cup cream
salt to taste
1 sprig tarragon, julienned
lemon juice (optional)
pumpkin seed oil or avocado oil
With a sharp knife, remove the corn kernels from the cob. With the back of the knife, scrape the cobs to remove any juice or pulp left behind.
Using a hand-held blender, puree the kernels and pulp together until smooth
Place the corn puree in a heavy, wide-based saucepan.
Heat over a very low heat for about 30 minutes, stirring continuously to prevent the mixture sticking to the base. The mixture will form a scrambled egg-type texture. It is ready when the mixture becomes sweet and has lost its "raw" flavour.
Add the vegetable stock, bring the soup to the boil and simmer gently for 5 minutes.
Add the cream, bring to the boil and remove the pan from the heat. Pour the hot soup into a blender, being careful not to overfill. Blend until smooth. Pass the soup through a fine sieve and season with salt only.
To serve, bring the soup slowly to the boil. (if preferred, you can blend the soup again before pouring it into the bowls. This makes it lighter).
Add the tarragon and pour the soup into bowls. Add 1-2 drops of lemon juice, if desired, and drizzle with a little of the pumpkin seed or avocado oil.
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