Sweet Corn Soup

6 large ears sweet yellow corn

2 bunches of scallions

3 tablespoons unsalted butter

1/4 teaspoon hot sauce (sriracha, jalapeno)

finely sliced granny smith apple or basil, for garnish

_________________________________________

1. Cut the corn kernels from the cobs to get five cups. Chop the white and light green parts only of the scallions to get 2/3 cup.

2. Melt the butter in a 4-quart pot. Add the scallions and cook over medium heat for three minutes. Add 1/2 cup water and bring to a boil. Add the corn, five cups of water, and two teaspoons salt. Bring to a rapid boil and reduce heat. Cover and simmer until tender, fifteen minutes. Cool five minutes.

3. Puree the soup in batches in a blender or food processor until very smooth. Pass through a sieve, pressing down hard on the solids; discard the solids.

4. Reheat the soup, adding hot sauce and salt to taste. Garnish.

_________________________________________

recipe from radically simple

image from hammertime.com