Ingredients

Soup:

2 ounces butter (1/2 stick)
1 medium white or yellow onion, chopped
6 ears fresh white or yellow corn, shucked and cut from the cob, about 4 cups
2 cups chicken stock
1 cup half & half
Salt & pepper to taste
Finely chopped chives (garnish)
3 spears asparagus, cooked and thinly sliced (garnish)
Curry oil (recipe below)

Directions

Melt butter in a 2 quart sauce pan over medium heat. Add onions & sauté until softened but not browned, about 5 minutes. Add corn and chicken stock and bring to a boil. Reduce heat and simmer for 15 minutes. Stir in half and half and remove from heat. Let cool. Puree the soup in a blender to a very smooth and silky texture.

To make Curry Oil:
½ cup canola oil
2 tsp curry powder
1 tsp turmeric
½ tsp. salt

Blend canola oil, curry powder, turmeric and salt in a blender at high speed for one minute. Strain through a strainer lined with four thicknesses of cheese cloth. The oil should be clear and bright yellow.

To serve:

Bring soup to a simmer. Remove from heat. Ladle into warm soup bowls and drizzle with curry oil. Sprinkle with the asparagus pieces and chives. Serve hot with crusty bread.

Recipe courtesy: Chef Roy Harland, Slates Restaurant

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