Corn Summer Potage

1. 1

   Scrape off the kernels from the cob with a knife.

2. 2

   Mince the onion.

3. 3

   Melt butter in a pot, and saute the corn and onion from Step 1.

4. 4

   When the onion is soft and wilted, add the soup.

5. 5

   When it starts to boil, skim off the scum.

6. 6

   Cover with a lid and simmer for about 10 minutes.

7. 7

   Let the soup from Step 2 cool.

8. 8

   Take 4 tablespoons, and set aside to use as topping.

9. 9

   Puree the rest in a blender.

10. 10

    Return to the pot, add milk and warm it through.

11. 11

    Turn off the heat right before it starts to boil, add heavy cream and stir.

12. 12

    Add a little salt if it's needed, and transfer to a smaller bowl.

13. 13

    Set the bowl in ice water to cool.

14. 14

    Transfer to a serving bowl, and chill in the refrigerator.

15. 15

    To serve, top with the reserved corn mixture from Step 3, sprinkle parsley, and enjoy.

* Per serving · 4 servings · Values may vary.