Sweetcorn and Chervil Soup

There are some foods, rare they are, that cause you to close your eyes on taste, almost as if your senses collectively hone in on absorbing the moment. The same feeling when you descend into a candlelit bath or sip glorious red wine. Those moments make the days so good. This soup for me creates one of those moments.

Ingredients:
100g unsalted butter, chopped
8 eschallots
8 cobs sweetcorn, kernels sliced off (or 120g frozen corn kernels per cob equivalent)
750mL Chicken Stock
1 cup pouring cream
2 tbsp chervil leaves, plus extra to serve
sea salt and pepper

Method:

1. Melt the butter in a large heavy-based saucepan over medium-high heat. Add the shallot and cook, stirring for 2 minutes or until it is translucent without taking on any colour.
2. Add the corn and cook for another 6-8 minutes or until softened.
3. Add the chicken stock and bring to the boil, then reduce the heat to low and simmer for 20 minutes or until the corn is tender.
4. Stir in the cream and chervil.
5. Using a stick blender or Thermomix, blend until a very smooth puree forms.
6. Press the soup through muslin cloth into a clean saucepan and season to taste with salt and pepper then gently bring to a simmer over medium heat.
7. Divide the soup among 4 bowls, season again and scatter with chervil. Serve at once!

Serves 4

**Recipe from French for Everyone by Manu Feildel**