Creamy Corn Soup

This summery soup is dairy-free (if you use margarine) and freezes beautifully. Adapted from a recipe at the Al Dente blog. http://bit.ly/nfMCGy

• Ready In: 35 mins
• Serves: 16
• Yields: 8 cups

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

Directions

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.