Jean-Pierre Challet'S Light Corn Soup - cooking recipe

Ingredients

4 corn cobs, sweet
1 leek, white part only
4 cups milk
1/2 sweet onion, chopped
1 bunch thyme
1 sprig cilantro
salt and pepper
chives, finely chopped for garnish (optional)

Preparation

Remove and discard the husks and silks from the corn cobs.
Roughly cut the corn from each cob, and place the kernels and cobs in a large stockpot.
Add the milk, onion, thyme and cilantro; simmer for 15 minutes.
Add the leek, season with salt and pepper and cook for another five minutes.
Remove the cobs and discard.
Puree the remaining ingredients, strain and adjust seasoning.
Ladle the soup into warmed bowls. Sprinkle chopped chives or your favourite herb on top.