Directions

To Prepare

1. Preheat the oven to 230°C.
2. Cut off the corn of the cob, making sure you do not discard the cobs.
3. On a baking sheet, add olive oil, salt, paprika and the corn kernels and mix with your hands making sure the ingredients are properly combined.
4. Put the corn in the preheated oven for 15 mins.
5. Put the butter in heavy soup pot and add the onion and some salt. Cook until the onion slices are clear.
6. Add the corn kernels, water and cobs. Add more water if the cobs are not covered.
7. Bring to a boil over medium heat. Lower the heat to medium-low heat and simmer for 15 mins. Remove the cobs after 15 mins.
8. Blend the soup to ensure a creamy and smooth consistency.
9. For better consistency, strain the soup.
10. Return the soup to the pot, adding the cream and milk, based on your preference. Simmer for 10 minutes ensuring that you stir often.
11. Add salt and pepper to taste.
12. Ladle out the soup portions and garnish with olive oil and parsley.