• 4 corn cobs, husks and silks removed
  • 1 tbs olive oil
  • 1 brown onion, halved, finely chopped
  • 375ml (1 1/2 cups) vegetable stock
  • 125ml (1/2 cup) thickened cream
  • Salt & freshly ground black pepper
  • 2 small (about 165g each) red capsicums
  • 2 tsp extra virgin olive oil
  • 1 tsp red wine vinegar
  • Use a small sharp knife to cut down the length of the cob, close to the core, to remove the kernels.
  • Heat the oil in a large saucepan over medium-high heat. Add the onion and cook, stirring occasionally, for 5 minutes or until soft. Add the corn and cook, stirring, for 2 minutes or until corn is bright yellow.
  • Increase heat to high. Add the stock and bring to the boil. Simmer, uncovered, for 20 minutes or until corn is tender. Remove from heat and set aside for 5 minutes to cool slightly.
  • Add the cream. Taste and season with salt and pepper. Place the soup in the jug of a blender and blend until smooth.
  • Meanwhile, preheat oven to 180°C. Place the capsicums on a baking tray. Cook in preheated oven for 25 minutes or until tender. Remove from oven. Use a sharp knife to cut capsicums in half and deseed. Peel and discard the skin.
  • Finely chop the capsicum and place in a small bowl. Add the oil and vinegar, and stir until well combined. Season with salt and pepper.
  • Pour the warm soup among shot glasses. Top with the capsicum mixture and serve immediately.