I love this soup so much that I made two batches of it in three days. It's a light, sweet and milky corn soup made with fresh corn kernels, blended and passed through a sieve to achieve that smooth silky consistency. The recipe for this comes from an episode of Take Home Chef, where the soup was served with roasted grape tomatoes with garlic. I do find that the tomatoes are not really necessary, and just a sprinkling of black pepper and chilli flakes is sufficient to complement the natural sweetness from the corn.
