Roasted sweet corn soup with salmon (4 serves)

INGREDIENTS

6 large sweet corn cobs

70 g (2½ oz) butter, melted

6 spring onions, thinly sliced

2 garlic cloves, crushed

1 small leek, cleaned and thinly sliced

1 small carrot, finely chopped

1 medium potato, peeled and finely diced

1.2 litres (2 pints) boiling hot vegetable stock

2 tsp lemon juice

50 ml (2fl oz) single cream

25 g (1oz) hot smoked salmon, skinned and flaked

Finely snipped dill to garnish

Roasted sweet corn soup with salmon

METHOD

Preheat the oven to 200°C/fan 180°C/gas 6. Place the sweetcorn in a single layer in a roasting tin and brush with half the butter. Season and roast in the oven for 25-30 minutes, turning halfway through. Remove and allow to cool. Slice the kernels from the cobs. Set aside. Heat the rest of the butter in a pan. Add the spring onion, garlic, leek, carrot and potato, cover and cook gently for 12-15 minutes, stirring often. Add the stock and bring to boil. Cover and simmer for 5 minutes. Add the roasted kernels and cook gently for 5-6 minutes. Leave the soup to cool, then purée using a stick blender until smooth. Return to the pan, stir in the lemon juice and cream, and season to taste. Reheat gently. Divide the soup between warmed bowls and top with the salmon and dill.