Summer Corn Soup
Published: 08/19/2009 by ZOE
2 ears of corn
2 cups milk
1/2 yellow onion, diced
1 carrot, peeled and sliced
Olive oil
2 large garlic cloves, minced
1 cup water
salt 'n' peppa
2 large sprigs of fresh thyme
Greek yogurt as a garnish, optional
1 Cut kernels form the cob, reserve cobs. Boil milk with cobs in a large saucepan over medium heat. Reduce heat and cover for 8 minutes.
2 While the cobs are cooking in milk, heat a bit of oil in a skillet and saute onion until soft. Stir in chopped carrot, kernels and garlic. Season with salt and pepper. Stir until vegetables are soft.
3 Add veggies, water and thyme sprigs to the cob/milk saucepan. Cover and cook over medium heat for 20 minutes. Discard cobs and thyme sprigs.
4 Using a hand blender, blend mixture until smooth. Serve hot or cold with yogurt.
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