Some of my corn is past its best so ideal to use in soup. Roasting brings out a sweet and nutty taste in most vegetables. Use the best stock you can as this makes a material difference to the finished product. Garnish with some freshly chopped herbs.
Four cobs of corn, husks and silks removed
One medium potato, peeled and chopped into a few pieces
Two cloves of garlic, peeled and roughly chopped
A tablespoon or so of olive oil
Half a litre of well flavoured stock
Roast the vegetables in a shallow tray coated with the oil for about 40 minutes at 180 degrees C. Shake them about a couple of times part way through to prevent sticking. Allow to cool, remove the corn kernels from their husks with a sharp knife. Put the roasted vegetables and stock in a pan or slow cooker. Warm through and puree with a stick-blender (or use a food processor) until smooth. Add about half a litre of water to get the consistency you want. Taste and season with salt and pepper if required. Serves eight to ten.