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Fresh Corn Soup

From MURSKI HOMESTEAD BED & BREAKFAST
6 ears corn, husked
2 large cloves garlic, peeled and minced
1 large shallot or 1/4 small onion, diced
2 Tb. Butter or olive oil
1 tsp. chopped fresh thyme
2 cups low sodium chicken broth
1/2 cup heavy cream
salt and pepper
pinch sugar, optional

Cut kernels away from cobs, scraping down the sides of the cob to remove the "milk". Peel the garlic. Set corn kernels aside. Heat butter in skillet and sauté garlic, onion, thyme and corn until garlic is golden. Add broth and simmer for about 25 minutes until corn is tender but still has a slight "bite".

Remove from heat and process in batches in food processor to desired consistency. Stir in cream. Season to taste with salt, pepper and a pinch of sugar, if desired. (This soup may be served cold or hot.) Servings: 6

*Garnish optional: Spoonful of mixed chopped fresh tomato, fried prosciutto and fresh torn basil.

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