1 kg (2 1/4 lb) sweet corn, husks removed
3 tbsp extra-virgin olive oil
1 white onion, chopped
120 g (4 oz) pancetta, chopped
2 litre (3 1/2 pints) 8 cups vegetable stock
2 tbsp chopped flat-leaf italian parsley
salt and pepper
1. Using a sharp knife, strip the kernels from the cobs.
2. Heat the oil in a saucepan and cook the onion and pancetta, stirring constantly, for about 3 minutes, or until slightly golden and crisp.
3. Add the corn, stock and salt and pepper to taste and bring to the boil.
4. Simmer for about 1 hour, then pour into a soup tureen, add the parsley and serve hot.