Corn, capsicum and chive soup
- Cut the kernels off the corn cobs. Set the kernels aside. Break up the naked cobs and put them into a large saucepan. Cover the cobs with 2 litres of water and simmer for 30 minutes to make corn-cob stock.
- While the stock is simmering, continue making the soup. Put 2 tablespoons of the butter into a large saucepan over a moderate heat. Add the prepared onion (finely sliced) and leek (finely sliced) and cook until translucent but not brown. Lower the heat and add the sliced garlic and prepared potatoes. Stir these into the onion, season with salt and cook gently for a few minutes. Strain the corn-cob stock into the saucepan.
- Simmer for 20-30 minutes until the potatoes are very tender. Crush the potatoes slightly with a potato masher. Add the reserved corn kernels and cook gently for 5 minutes. While the soup is cooking, use another saucepan to cook the prepared yellow capsicum (cored, halved, seeded and cut into slices) with the remaining tablespoon of butter and ½ cup of water.
- Cook gently for 5-10 minutes until tender. Add the cooked capsicum to the soup. Check the consistency, adding more water if needed. Check the seasoning and add freshly ground pepper. Stir in the cream and chives.