Sweet Corn Summer Soup
4 cups of fresh corn cut from the cobs (about 6 ears)
4 tablespoons butter
1 clove garlic, minced
1 sweet onion, diced
4 cups vegetable stock (32-ounce box)
Juice of 1 lime
1/2 teaspoon of turmeric
1/4 teaspoon of cayenne pepper (optional)
Salt and pepper to taste
Plain yogurt, chopped chives and chopped cilantro for garnish.
You can reserve some cut corn for garnish also.
Melt butter in a heavy soup pot over medium heat. Add onion and garlic. Cook for two minutes or until soft. Add corn and sauté for an additional two to three minutes. Add the vegetable broth and spices and simmer over low heat for 10 minutes. Cool mixture.
Puree in a blender or with an immersion blender. Chill well in the refrigerator until very cold. Serve in bowls with any of the garnishes. Serves four.