Corn soup with Thai basil

Instructions

1.  Remove leaves from the corn cobs and cut the cobs into 3 pieces with a sharp knife. Cut off the corn kernels and set aside.
2. Peel the shallot and chop finely. Melt the butter in a saucepan and sauté the shallot until translucent. Add the corn cobs and a pinch of salt and fry lightly.
3. Add about 2 litres of water, salt and simmer over medium heat for 30 minutes. Then allow to cool in the pot, then strain the corn stock through a sieve.
4. Pour the corn stock back into the pot and add the corn kernels. Cook over a medium heat until the corn kernels are soft.
5. Add the cream and finely purée the soup. Add ¾ of the basil to the soup and chill in the fridge for at least 1 hour, preferably overnight.