This is an old soup recipe, but it certainly would not seem out of place in any modern cookbook. The original recipe doesn’t specify the herbs to be used and only refers to a ‘bunch of herbs’. In this recipe we prefer to use basil, but you can replace it with herbs of your choice.
2 Tbsp (30 ml) butter
2 onions, chopped
3 cups (3 x 250 ml) sweetcorn cut off the cob
6 cups (1.5 litres) chicken stock
1 cup (250 ml) fresh basil leaves
salt and freshly ground black pepper
Heat the butter in a large saucepan, add the onions and sweat until soft.
Add the sweetcorn and stock and simmer for 30 minutes. Remove from the heat, add the basil and blend using a hand-held blender or liquidiser. Pass through a fine sieve. Season to taste and serve hot.