Creamy Corn Soup

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• 8 large ears of corn
• 2 teaspoons butter or 2 teaspoons margarine
• 2 teaspoons olive oil
• 3 scallions, minced
• 2 medium yellow onions, chopped
• 3 medium celery ribs, finely chopped
• 1/2 teaspoon minced garlic
• 1/4 teaspoon celery seed
• 1 teaspoon dried basil
• 1 quart vegetable stock or 1 quart chicken stock
• salt
• black pepper

Recipe

• 1 strip husks and silks from corn. place a box grater into the largest bowl you have and grate the corn. you should have about 8 cups of corn pulp.
• 2 melt butter or margarine with olive oil in a large stock pot. add scallions, onion, celery and garlic. cook, stirring often, until vegetables soften, about 5 minutes.
• 3 add celery seed, basil, stock and corn pulp. bring to a boil, reduce to a simmer, partially cover and cook 15 minutes. season with salt and pepper.
• 4 soup can be left as is, or pureed to desired texture with an immersion blender.