Sweetcorn Soup with Basil, Garlic and Chilli Butter and Hot Grilled Ciabatta

Finely dice ¹⁄₂ the brown onion. Cut kernels from corn cob. Mince garlic. Pick basil. Trim top from chilli, deseed and roughly chop. Soften butter in the microwave in short bursts of 5 seconds. Slice ciabatta into thick slices (See step 4).

Heat a medium pot over medium high heat. Add a drizzle of oil and gently fry the onion until translucent and fragrant around 4-5 minutes. Add the corn and cook for another 5 minutes. Add the stock concentrate and 2.5 cups of hot water. Simmer for 10-15 minutes until corn is tender and volume has reduced a little.

In a small food processor or with a stick mixer combine softened butter, garlic, basil and chilli to taste. Blitz and season with fresh cracked pepper and salt.

Tip! You can leave the chilli out or just use a small amount if you don't like heat.

Grill ciabatta slices over medium high heat to get some grill marks. If you don't have a grill pan you can pop the whole ciabatta in the oven for a few minutes instead.

Remove half of the soup to a jug or bowl and blitz with a stick mixer until smooth. Add back to the pot and stir to combine, bring to a boil then remove from heat. Add the thickened cream and season to taste.

Tip! Blending is optional if you prefer a chunkier soup.

Serve soup into bowls, add a spoonful of the chilli butter to taste for each person and serve with hot ciabatta slathered with chilli butter if desired.

Finely dice ¹⁄₂ the brown onion. Cut kernels from corn cob. Mince garlic. Pick basil. Trim top from chilli, deseed and roughly chop. Soften butter in the microwave in short bursts of 5 seconds. Slice ciabatta into thick slices (See step 4).

Heat a medium pot over medium high heat. Add a drizzle of oil and gently fry the onion until translucent and fragrant around 4-5 minutes. Add the corn and cook for another 5 minutes. Add the stock concentrate and 2.5 cups of hot water. Simmer for 10-15 minutes until corn is tender and volume has reduced a little.

In a small food processor or with a stick mixer combine softened butter, garlic, basil and chilli to taste. Blitz and season with fresh cracked pepper and salt.

Tip! You can leave the chilli out or just use a small amount if you don't like heat.

Grill ciabatta slices over medium high heat to get some grill marks. If you don't have a grill pan you can pop the whole ciabatta in the oven for a few minutes instead.

Remove half of the soup to a jug or bowl and blitz with a stick mixer until smooth. Add back to the pot and stir to combine, bring to a boil then remove from heat. Add the thickened cream and season to taste.

Tip! Blending is optional if you prefer a chunkier soup.

Serve soup into bowls, add a spoonful of the chilli butter to taste for each person and serve with hot ciabatta slathered with chilli butter if desired.