Fresh Corn Soup

I don't think anything says "summer" like a really tasty corn soup. This one screams "SUMMER!!!"

• Ready In: 1 hr 15 mins
• Serves: 4

Ingredients

• 3  ears corn
• 2  teaspoons canola oil
• 1  large sweet onion, chopped
• 1  leek, white part,washed thoroughly &,chopped
• 4  green onions, chopped
• 1  tablespoon fresh ginger, peeled &,grated
• 2  tablespoons fresh basil, minced
• 1  tablespoon of fresh mint, minced
• 1  russet potato, peeled &,chopped
• 2  cups vegetable broth
•  salt
•  fresh ground pepper

Directions

1. Cook corn in pot of boiling water.
2. (Bring water to boil, immerse corn, cover& turn off heat- leave corn in water about 10 minutes).
3. Remove corn& let cool.
4. Heat oil in large saucepan over med-high heat.
5. Add onion, leek, green onions, ginger, basil& mint.
6. Reduce heat& saute, stirring often for about 10 minutes.
7. Cut corn from cob& stir the kernels into pot, along with potato.
8. Add broth& bring to boil over med-high heat.
9. Reduce heat to med-low& simmer, covered until the potato is soft enough to puree, (about 20- 30 minutes).
10. Puree in food processor or using an immersion blender, return to pot& gently warm.
11. Add salt& pepper to taste.