1 Preheat the oven to 190c/375f/Gas 5. If using fresh corn, stand the ear upright and slice downwards with a sharp knife to take off the kernels. 2 For the Soup: Gently fry the onion and garlic in olive oil until tender. Add the anchovies, if using, and fry for a few minutes until collapsed down. Tip in the tomato puree, tomatoes, sweetcorn and bouquet garni. Boil and simmer until reduced by about a third. 3 Add the water or stock, salt and pepper, boil and simmer gently for 10 minutes. Brush both sides of the bread slices with olive oil and bake on a baking sheet for 20 minutes, turning occasionally, until golden. 4 Keep warm until needed, spread with pesto and top each with creme fraiche if using. Shred the basil finely before serving. 5 When the soup is ready, remove the bouquet garni and liquidize half for a slightly chunky, knobbly texture or the lot for a smooth(ish) texture. 6 Check the seasoning, reheat and stir in the shredded basil. Serve at once with the pesto croutons in a bowl so people can float their own on top if they want, or keep them separate. Recipe by: Sophie Grigsons Herbs