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)

Sea salt

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.