4 Large corn cobs 25 G butter 4 Cloves garlic 1 red capsicum (opt) 1 Large potato 1/4 Cup cream seasonings 4 Cups chicken stock or 4 tsp chicken stock powder in 4 cups water. Pull back the husks from the corn cobs and remove the silk. Melt the butter and brush over the kernels then pull the husks back over to cover the husks again. Place the corn in one layer in a roasting pan with whole, unpeeled garlic cloves, and halved red capsicum if using, and bake at 220 C for 20 minutes. While corn roasts, peel and roughly chop the potatoes and cook in a large pot with the chicken stock until the potato is tender. Using a slotted spoon lift out the potato and put in a food processor, blender or mouli. Take the husks off the roasted cobs. With a sharp serrated knife, cut the corn from the cobs, then scrape any remaining corn flesh from the cobs using a spoon. Puree the kernels and flesh from 3 cobs with the potato, add the pulp squeezed from the garlic cloves, then return the mixture to the pot with the chicken stock. Finely dice the capsicum, discarding the stem and seeds. Add to the soup with the corn cut from the last cob, add the cream, and bring to the boil. Adjust seasonings to suit your taste, adding a little salt, sugar, Tabasco sauce and freshly ground black pepper if necessary. Re-heat just before serving. Top each serving with finely chopped parsley. Barbecue the corn, garlic (on a skewer) and the red capsicum of preferred. Source:-Alison Holsts Soup Book Diane Geary