Corn Potage (Japanese Corn Soup) with Homemade Croutons

Preheat the oven to 180 °C (356 °F). While it heats up, mix 1 tbsp olive oil, 1 tbsp unsalted butter , 1 tsp dry mixed herbs and ⅛ tsp salt in a mixing bowl until well combined. Add the cubed 150 g baguette and mix until evenly coated.
Spread the baguette over a baking tray. Make sure it's one layer and no cubes are overlapping, then bake for 10 mins on the bottom shelf.
Once golden and crispy, remove from the oven and set aside for later.

Wash 2 ears corn on the cob and slice off the kernels in rows. Cut the cores into thirds or quarters.
Take a pot and heat it on medium. Melt 2 tbsp unsalted butter and add 100 g yellow onion(s) (finely sliced). Fry until soft and golden, then turn down the heat to medium-low.
Add 300 ml whole milk to the pot and add the cores of cob along half of the salt and pepper.
Continue to heat until it reaches a low simmer (small bubbles around the edge). (Do not allow the milk to boil). Turn off the heat, remove the cores and discard.
Add the kernels along with the other half of the salt and pepper, then turn the heat back on to low/medium-low.
Heat until small bubbles start to appear around the edge, then remove the pot from the heat and leave to cool slightly.
Transfer the mixture to a blender and blitz until smooth. (Alternatively, use an immersion blender.)
Pour the corn potage through a mesh sieve to make it smooth.
Reheat on the stove if necessary, then serve with a drizzle of heavy cream and a sprinkling of homemade croutons. Enjoy!