Servings: 6

Soup: subheading: Soup:
50g unsalted butter, chopped 50g unsalted butter, chopped
2 onions, thinly sliced 2 onions, thinly sliced
5 corn cobs, husks removed 5 corn cobs, husks removed
1.5 litre chicken stock 1.5 litre chicken stock
 
Butter: subheading: Butter:
3 long red chillies, stalks trimmed 3 long red chillies, stalks trimmed
4 garlic cloves, roughly chopped 4 garlic cloves, roughly chopped
Large bunch fresh basil leaves, plus extra to serve Large bunch fresh basil leaves, plus extra to serve
200g unsalted butter, softened 200g unsalted butter, softened

Make the Butter: subheading: Make the Butter:
Put the chillies in a small frying pan over a medium-high heat, then cook, turning occasionally, for 10 minutes or until blistered and blackened all over. transfer to a chopping board and roughly chop.
Put the remaining butter ingredients in a small food processor, then whizz until smooth (or finely chop and mix together). Stir in the chopped chilli, then set aside.
Make the Soup: subheading: Make the Soup:
Melt the butter in a saucepan over a medium heat. Add the onions and cook, stirring occasionally, for 10 to 15 minutes or until the onions are very soft and beginning to brown (but don't let them burn).
Using a sharp knife, slice the corn kernels away from the cob, then add to the onion mixture and cook, stirring occasionally, for 5 minutes or until the corn is slightly softened. Add the stock, increase the heat to medium-high, then simmer, stirring occasionally, for 10 minutes or until the corn is tender.
Transfer half the soup to a blender or food processor, then whizz until smooth. Return to the pan, season with salt and pepper to taste, then stir to combine. (If you don't have a food processor, whizz half in a bowl/large jug with a stick blender.)
Divide the soup among bowls and add a dollop of the herbed butter. Scatter with extra basil and a pinch of freshly ground black pepper.