for 4 people

Soup

1 tbsp	olive oil
1	onion, coarsely chopped
2	corn cobs , corn kernels removed from the cob, approx. 50 g set aside
1 dl	white wine
8 dl	water
1 ½ tbsp	miso paste

Topping

1 tbsp	butter
2	garlic cloves, sliced
1 tsp	miso paste

To serve

3 sprig

Thai basil, leaves torn off

How it's done

Soup

Heat the oil in a pan. Add the onion, sauté for approx. 2 mins. Add the sweetcorn and cook for a further 3 mins. Pour in the wine and reduce a little. Pour in the water, bring to the boil. Reduce the heat, cover and cook for approx. 20 mins. until soft. Add the miso paste, puree, pass through a sieve.

Topping

Heat the butter in a frying pan. Add the garlic and reserved sweetcorn, stir fry for approx. 3 mins. Mix in the miso paste.

To serve

Plate up the soup, top with the sweetcorn and basil.

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