Chilled Corn Soup by Pamela Maudy

For anyone that celebrates the holiday season in the southern hemisphere, soup is typically off the menu. But we think this bright and refreshing corn soup, by French-Australian chef Pamela Maudy, is the perfect seasonal starter to set the tone for any summer occasion. 

RECIPE:
CHILLED CORN SOUP WITH CALENDULA JELLY, TARRAGON OIL AND CHERRIES 
(Serves 4)

INGREDIENTS

Chilled Corn Soup
8 cobs of fresh sweet corn 
Juice and zest of 1 fresh lime 
Flake salt 
4 cherries (to garnish)

Calendula Jelly
2 Tbsp dried calendula flowers (you can find these from most bulk food stores in the tea section)
240ml filtered water
1 Tsp honey
3 sheets titanium strength gelatine 

Tarragon Oil
Half a bunch of tarragon, washed and picked (you can rapidly infuse most green herbs, but avoid basil as it tends to brown)
500ml grapeseed or other neutral oil

METHOD

Chilled Corn Soup
[01] Cut the corn kernels from the cobs using a bread knife.
[02] Place the denuded cobs in a large pot, cover with water, and simmer for approximately one hour to produce a stock. The cobs can be cut into two or three if needed to fit. Once cooled, filter the stock through a fine sieve strainer and store it in the fridge.
[03] Process the kernels through a juicer (both regular and cold-pressed will work).
[04] Transfer the juice to a small pot, using a rubber spatula to scrape any small granules left behind — these are the starch that naturally thickens the soup.
[05] Continuously whisk the soup over low heat until it suddenly thickens. This process usually takes 5-10 minutes, then immediately turn off the heat. 
[06] As soon as the soup has cooled, place it in the fridge for a few hours. Once chilled, correct the consistency with the corn cob stock and season to taste with flake salt, lime juice, and zest. You can freeze any remaining stock to speed up the process next time.
[07] Serve cold with infused herb oil and halved cherries for a sweet and savoury mix. It pairs beautifully with tarragon or chive oil, pulled crab meat, or subtle jellies.

Calendula Jelly
[01] Add the filtered water to a small saucepan over low heat. Once the water is warm, add the calendula petals and steep for around 5 minutes.
[02] Add the honey and stir until dissolved.
[03] Strain the liquid, return to the stove, and bring to a boil. 
[04] Soak the gelatine leaves in cold water, and once they have softened, scrunch them to remove any excess water.
[05] Once the calendula infusion has reached boiling point, turn off the stove and add the softened gelatine leaves. Whisk until fully dissolved, then transfer to a 500mm rectangular tupperware container. Place in the fridge to set for approximately three hours. 
[06] Once set, gently use your fingers to pull the gelatine block away from the sides of the Tupperware.
[06] Flip onto a chopping board and dice delicately. You can prepare the jelly beforehand, which will keep well refrigerated for up to four days.

Tarragon Oil
[01] Place all of the picked leaves in the bowl of a blender, add the neutral oil, and mix at the highest setting for a minute or until the leaves are thoroughly blended.
[02] Place a small empty saucepan over high heat until smoking hot, then carefully but quickly tip the oil in.
[03] Let the mixture heat for approximately 30 seconds. Tiny bubbles should form at the surface.
[04] Turn the stove off as soon the oil turns bright green and strain it into a heat-safe container. Once it’s cooled, cover and store in the fridge to preserve the vivid colour.