Sweetcorn And Basil Velouté
Ingredients
- 15 g butter
- 15 mls flour
- 250 mls vegetable stock
- Corn cut off two cobs
- 5 basil leaves cut into ribbons
- Truffle oil for garnishing
Method
- Melt the butter in a pot
- Stir in the flour to make a smooth paste
- Stir in the stock and bring to a simmer
- Add the corn and continue simmering until the corn is cooked
- Blend until smooth and pass through a chinois
- Return to the heat with the basil leaves and allow to warm through
- Serve at room temperature with a drop of truffle oil for each serving