Roasted Corn Soup

Directions

1. 1

   4 Large corn cobs 25 G butter 4 Cloves garlic 1 red capsicum (opt) 1 Large potato 1/4 Cup cream seasonings 4 Cups chicken stock or 4 tsp chi

2. 2

   Pull back the husks from the corn cobs and remove the silk

3. 3

   Melt the butter and brush over the kernels then pull the husks back over to cover the husks again

4. 4

   Place the corn in one layer in a roasting pan with whole, unpeeled garlic cloves, and halved red capsicum if using, and bake at 220 C for 20

5. 5

   While corn roasts, peel and roughly chop the potatoes and cook in a large pot with the chicken stock until the potato is tender

6. 6

   Using a slotted spoon lift out the potato and put in a food processor, blender or mouli

7. 7

   Take the husks off the roasted cobs

8. 8

   With a sharp serrated knife, cut the corn from the cobs, then scrape any remaining corn flesh from the cobs using a spoon