Fresh corn soup with rice, yoghurt & sizzling mint butter

Method

1. Heat the oil and butter in a large pot. Add the shallots, garlic and fennel and saute for around 10 minutes, or until soft and translucent. Add the rice, herbs, chilli, pepper, lemon juice and 1 litre of the stock. Cook over a gentle heat for about 20 minutes, until the rice has broken down and is starting to thicken the soup. Add the corn kernels.
2. To stop the yoghurt splitting when you add it to the hot soup, tip it into a large bowl and stir until smooth. Mix the cornflour with the water and add to the yoghurt along with the egg. Stir well, then tip the stabilised yoghurt into the hot soup mixture. Lower the heat and cook at a bare simmer for about 10 minutes, stirring in one direction only. Be sure not to let the soup boil or it will curdle. If it seems too thick, add a little more stock.
3. When ready to serve, stir through the tarragon and cream, season with salt and pepper, then ladle the soup into warmed serving bowls. Quickly sizzle the butter in a small frying pan, then add the mint and paprika and heat until foaming. Swirl the sizzling butter into each bowl of soup and serve.