Based on a French-influenced Japanese dish called corn potage, this sweet corn soup recipe is rich, creamy, and naturally sweet, with a good amount of spice coming from the paprika drizzle.
In a large saucepan, add the vegetable stock, potato, and corn cobs.
Bring the stock to a boil, then reduce to a high simmer.
Cook for 10 minutes then turn off the heat.
Remove the corn cobs and allow to cool until easy to handle.
Cut the kernels from the cobs. Retain some intact kernels for a garnish.
Return the corn cobs, without the kernels, to the stock. They still have lots of taste to extract.
Bring the stock back to a high simmer, and simmer for 15 minutes.
In another saucepan, melt the butter and sauté the onions and garlic until soft.
Add the corn kernels and continue to sauté for 5 minutes.
Stir in the flour and sauté for 2 or 3 minutes.
Remove the corn cobs from the stock and discard.
Slowly add the stock, which still has the potato in it, to the onion and kernels, stirring constantly.
Add the salt and pepper.
Simmer for 10 minutes.
Use an immersion blender, or normal blender, to blend the kernels, potato, and stock to a smooth consistency.
Strain the blended soup to remove any remaining solids. There will be some kernel skins that need to be removed so that the soup has a nice smooth consistency.
Add the cream, then bring to a low simmer.
Check and adjust seasoning.
Paprika drizzle
Mix the ingredients well
Plating
Ladle the warm soup into bowls.
Drizzle some of the paprika mixture over the soup.
Carefully drop a piece of the intact corn kernels on top. Best do that at the table, as they may sink when you move the soup bowls.