Summer corn velouté

Steam cobs for 10 minutes (or boil for 30 minutes).

Slice corn off cobs into a bowl.

To make the stock, place cobs in 300ml of boiling water with a small amount of kelp. Simmer for 25-30 minutes. Do not reduce.

Finely slice the leeks and sauté in olive oil in a pan over medium heat. Add a pinch of salt. Continue until very soft (10-15 minutes) with water still retained in the pan.

Add the sliced corn mix. Continue to sauté on medium heat until mixture starts to brown. No water should remain in the pan. Remove 2 tablespoons of corn and set aside for garnish.

Strain the corn stock and add 1:1 to the corn and leek mixture in the pan. Mix and add a pinch of salt and sugar and continue to simmer for 10-15 minutes. Do not cover.

Remove from heat and let cool. Pour into a mixer and mix on medium speed until a smooth consistency. Strain using a fine colander and press through any large pieces remaining using the back of a spoon.

Mix the set aside corn with pinch of cumin and place in bowl. Pour in soup and garnish with popcorn and croutons. A spoonful of 1:1 mix of ricotta and crème fraiche on top with a sprinkling of salt, pepper, and chives is a wonderful accompaniment.