Jean-Pierre Challet'S Light Corn Soup

1. 1

   Remove and discard the husks and silks from the corn cobs.

2. 2

   Roughly cut the corn from each cob, and place the kernels and cobs in a large stockpot.

3. 3

   Add the milk, onion, thyme and cilantro; simmer for 15 minutes.

4. 4

   Add the leek, season with salt and pepper and cook for another five minutes.

5. 5

   Remove the cobs and discard.

6. 6

   Puree the remaining ingredients, strain and adjust seasoning.

7. 7

   Ladle the soup into warmed bowls. Sprinkle chopped chives or your favourite herb on top.

* Per serving · 4 servings · Values may vary.

No additional tips available.