- 500g sweetcorn.
- 1 small sharlotts, chopped.
- 1 cup chicken stock.
- ½ cup cream.
- 4 tbsp butter.
- ½ tsp salt.
- ¼ tsp white pepper.
Directions:
1- Melt the butter in a saucepan over low heat.
2- Add the sweetcorn, and sauté it with the chopped shallots for 2 minutes.
3- Add the chicken stock and let it cook until soft.
4- Blend the mixture with the blender until It becomes a soft puree.
5- Strain the corn puree through a sieve with a back of spoon into a bawl.
6- Pour the corn puree into the pan over a low heat, add the cream, salt and white pepper and reheat the corn puree.