Step 1

Sauté the diced onion in olive oil.

Step 2

Peel and chop the burdock stalks, cut the zucchini into medium cubes and add to the onions. Sauté under a lid for 10 minutes, stirring occasionally.

Step 3

After a while, add 60 grams of butter, pepper, salt, thyme, pour in the broth and bring the soup to a boil. Then blend with a blender.

Step 4

Brush the corn cut lengthwise with the remaining butter, sprinkle with salt, pepper, thyme and roast on a grill pan until cooked.

Step 5

Serve the soup with the grilled corn.