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Roasted Corn Soup

4 large corn cobs
25g butter
4 cloves garlic
1 red capsicum (opt)
1 large potato
1/4 cup cream
4 cups chicken stock or 4 tsp chicken stock powder in 4 cups water

Pull back the husks from the corn cobs and remove the silk. Melt
the butter and brush over the kernels then pull the husks back over
to cover the husks again. Place the corn in one layer in a roasting
pan with whole, unpeeled garlic cloves, and halved red capsicum if
using, and bake at 220 C for 20 minutes. While corn roasts, peel
and roughly chop the potatoes and cook in a large pot with the
chicken stock until the potato is tender. Using a slotted spoon
lift out the potato and put in a food processor, blender or mouli.
Take the husks off the roasted cobs. With a sharp serrated knife,
cut the corn from the cobs, then scrape any remaining corn flesh
from the cobs using a spoon. Puree the kernels and flesh from 3
cobs with the potato, add the pulp squeezed from the garlic cloves,
then return the mixture to the pot with the chicken stock.

Finely dice the capsicum, discarding the stem and seeds. Add to
the soup with the corn cut from the last cob, add the cream, and
bring to the boil. Adjust seasonings to suit your taste, adding
a little salt, sugar, Tabasco sauce and freshly ground black pepper
if necessary. Re-heat just before serving. Top each serving with
finely chopped parsley.

Barbecue the corn, garlic (on a skewer) and the red capsicum of


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