CoolCooksShare

Summer Corn Soup

Soup:
3 c. whole milk
1 c. chicken stock
1 c. heavy cream (optional)
4 ears fresh corn, preferably 2 white, 2 yellow, kernels cut from cobs, cobs broken in half, reserve
1 large white onion, diced
2 carrots, peeled, diced
1 garlic clove, diced
2 large fresh thyme springs
2 large fresh rosemary sprigs
1 fresh bay leaf
salt and ground pepper to taste
2 tablespoons butter

Garnish:
chopped green onion and fresh cilantro

Bring milk and corncobs just to a boil in a medium pot. Remove from heat, cover, and let steep while sautéing vegetables.

Melt 2 T. butter in a large sauté pan over medium heat. Add onion, carrot, salt, pepper & sauté until translucent. Reserve. Sauté corn kernels in butter, salt, pepper until tender , about 10 minutes, reserve.

Add chicken stock, 1 c. heavy cream if desired, herbs bundled together with string, & vegetables. Increase heat to high, bring to a boil and then simmer 20 minutes. Discard corn kernels and herb bundle. Garnish and serve with crusty bread.