Cream of Sweet Corn Soup

[Guest guest]

Cream of Sweet Corn Soup

 

9-10 freshly picked ears sweet corn (7 cups of kernels)

1 lg. sweet onion

1 lg. clove garlic

3 T butter

4 C milk

1 tsp. salt, more to taste

 

Husk and clean corn, slice kernels into bowl with sharp knife. Scrape cobs to release as much juice as you can.

 

Chop onion and garlic and cook in 2 T butter until soft and golden, 10 min. Combine corn kernels, onions, garlic and about 1 cup of milk, puree in blender in batches.

 

Combine puree with rest of milk in soup pot, add salt and remaining butter, simmer 15-20 min. Taste and correct seasonings.

 

Soup can be run through blender again if texture feels too rough. For an absolutely silky texture you can go a step farther and press through sieve, which will reduce quantity a bit.

 

Serve hot.