1 can chopped tomatoes
80 g ham (3 oz) ( I used prosciutto)
2 shallots (or 1 small onion)
2 corn cobs
2 tbsp oil
½ garlic clove
pinch of salt, freshly ground pepper
1 tbsp molasses ( or ½ teaspoon sugar)
basil leaves for decoration
Cut ham into strips or cubes, finely chop shallots and garlic – fry. Put in the pot, add tomatoes and corn*. Add water ( about as much as can fit in the tomatoes can). Add molasses (sugar) and boil for about 15 min. – the corn in the soup has to remain crisp. At the end of cooking add salt and pepper, before serving decorate each bowl of soup with basil leaves.
* The easiest way is to base cob on the chopping board and vertically from top to the bottom cut the grain, moving the knife blade as close to the heart centre of the cob. When all the gain is cut off, use the dull side of a knife and move it from top to the bottom – you will get access to the gain located closer to the cob’s stem.