Corn Soup Recipe

3          ears fresh corn, shucked, kernels removed

1          shallot, minced

1          TBS. extra virgin olive oil

½         cup water

1          TBS. butter

            salt and pepper


  1. Sweat the shallot in the olive oil with a touch of salt for five minutes, taking care not to color the shallots.
  2. Add corn, water and butter and bring to a simmer.
  3. Purée all in blender. Adjust seasoning.  Cool
  4. Use hand blender to make frothy.