Ingredients
3 cups milk
4 ears corn, kernels cut from cob, reserve both
2 tablespoons butter
1 onion, diced fine
1 carrot, diced fine
2 stalks celery, diced fine
1 garlic clove, minced
2 cups vegetable stock
2 sprigs thyme, fresh
Salt and pepper to taste
Directions
1 )Place milk and corn cob halves in a saucepan. Bring just to boil. Remove from heat, cover, and steep for 20 minutes.
2) Melt butter in a large saucepan. Add onion. Sauté until onions are translucent. Add remaining vegetables including corn. Cook, stirring often, for 10 minutes.
3) Strain milk and corncobs.
4) Add strained milk, stock and thyme to vegetables. Simmer 20 minutes.
5) Puree and strain soup.
Garnish soup with a selection of the following:
Cooked Bacon
Grilled corn
Green onions
Blue cheese crumbles
