Cream of corn soup on a thin bechamel base (creme de mais)

Melt the butter, add all the flour and cook the roux on low heat for two and a half minutes without coloring.

Switch to a whisk and add half the cold milk, raising the heat from medium to medium-high to thicken; then incorporate the rest.

Season with an onion piece to infuse and a good pinch of salt (white pepper if wanted). Bring to a boil, then simmer on the back of the stove a good 10 minutes.

Blanch the corn in a good liter of lightly salted boiling water: once it returns to the boil, count about two minutes, then drain and rinse.

Remove the onion from the bechamel, add the corn and blend everything with a stick blender.

Pass through a sieve, in batches if needed.

Add cream bit by bit without changing the color too much; warm through.

Serve, sprinkled with a little fresh corn and a small piece of oregano in the middle.