Fresh Corn and Barber`s Mature Cheddar Soup, Truffle and Popcorn. Recipe by Rick Bartram at The Intercontinental Shanghai Hongqiao NECC

Ingredients

• 5 Fresh Corn ears, Kernels removed, husks reserved
• 100g of grated Barbers cheddar cheese
• 600ml Water
• 10ml White Truffle Oil
• 30ml Extra Virgin Olive Oil
• Popcorn, popped, and salted
• Fresh Truffle (optional, as much as you like!)
• Salt to taste

Method

1. Thank you to Rick Bartram Executive chef at the Intercontinental Shanghai Hongqiao NECC for sharing this recipe off the menu at the Hotel
2. In a pan, cover the Corn Husks with water and allow to simmer of a low heat for about 30 minutes
3. Strain and reserve the liquid, discard the husks
4. Place a pan on low heat and add the Olive oil. Add the corn kernels, and a good pinch of salt and keep stirring for about 3-4 minutes, making sure not to allow the corn to take on any colour
5. Add the reserved corn stock, and simmer for another 20 minutes.
6. Remove from the heat and allow to cool for a few minutes before placing the contents in a liquidize and puree.
7. Pass the soup through a sieve and place back on a low heat.
8. Add the Cheddar and salt to taste.
9. Serve in bowls topped with Popcorn, Truffle (if using) and a good splash of White truffle oil.