- 4 ears corn, kernels trimmed and cobs reserved
- 4 sprigs basil
- 2 fresh bay leaves
- 1 cinnamon stick
- 12 white peppercorns
- 4L water
- 2 carrots, peeled and diced
- 2 sticks celery, diced
- 2 brown onions, diced
- 6 cloves garlic, finely sliced
- 75g unsalted butter
- ½ cup (75g) plain flour
- 500ml white wine
- sea salt flakes and ground white pepper
- snipped chives and crusty bread, to serve
1 Combine the corn cobs, basil, bay leaves, cinnamon, peppercorns and water in a large saucepan set over a moderate heat and simmer for 1 hour, until reduced by half. Strain and set aside.
2 Sauté the carrots, celery, onions and garlic in butter over a moderate heat in a large saucepan for 4 minutes, until softened. Add the flour and cook until the mixture begins to stick to the bottom of the saucepan. Pour in the wine and stir until loosened, then pour in the poaching water from step 1 and simmer for 15 minutes.
3 Add the corn kernels and simmer for 20 minutes, until the soup is thickened and the corn is tender, then season with salt and ground white pepper. garnish with chives, then serve with crusty bread.