Cream of corn soup and fennel-apple-mint salsa

cream soup

• 1 leek, washed and chopped finely
• 45 ml (3 tablespoons) butter or oil
• 1.5 l (6 cups) freshly cut maize kernels (6 cobs)
• 1 litre (4 cups) chicken or vegetable stock
• 125 ml (1/2 cup) 35% cream
• Salt and pepper to taste

topping (salsa)

• ¼ cup (60 ml) brunoise fennel
• 1 diced apple
• 15 ml (1 tablespoon) olive oil
• 15 ml (1 tablespoon) apple cider vinegar
• 5 ml (1 tsp) chopped mint and dill
• Salt and pepper to taste