Fresh Summer Corn Soup
3-4 ears corn, cut off kernels and keep cobs
5 cups water or chicken/vegetable stock
½ onion, chopped
1 celery rib, chopped
1 bay leaf
½ c heavy or whipping cream (optional, will be a thinner soup without)
Goat cheese, crème fraiche, or plain yoghurt to garnish
fresh basil to garnish
Place corn cobs, water, onion, celery, and bay leaf in pot; bring to boil and simmer 15 min. Option to lightly saute onions in pan with olive oil before adding to pot.
Add to pot about ¾ of kernels (reserve about 1 c kernels), heavy cream and salt to taste. Simmer until kernels cooked, about 3-5 min. Remove cobs and bay leaf. Puree with immersion blender. Add in reserved kernels, simmer another 3-5 min until cooked.
Serves 4 in bowls. Garnish with dollop of cheese, crème, or yoghurt and sprinkle with minced basil.