Sweet Corn Soup

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• Sweet Corn Soup

• 4 tablespoons butter
• Melt butter in a large saucepan over medium heat.
• 1 onion, finely diced
• 1 teaspoon salt
• Sauté onion in saucepan over medium-low heat, stirring occasionally, until onion is soft but not browned, about 10 to 15 minutes. Season with salt.
• 5 ears fresh corn
• While onion is cooking, shuck and clean corn. Cut kernels off of corn ears and reserve in a bowl.
• Once onion is soft, add corn to pan and stir, cooking for 3 minutes until corn begins to soften.
• 1 quart water
• Add water to pan and bring to a boil. Lower heat to a simmer and cook until corn is completely cooked, about 5 minutes.
• Remove from heat and puree in a blender or food processor. If desired, strain through a wide mesh strainer to remove any large chunks of skin and transfer back to pot.
• salt, to taste
• pepper, to taste
• Add salt and pepper to taste. Serve with dinner rolls.

• 4 tablespoons butter
• 1 onion, finely diced
• 1 teaspoon salt
• 5 ears fresh corn
• 1 quart water
• salt, to taste
• pepper, to taste

1. Melt butter in a large saucepan over medium heat.
2. Sauté onion in saucepan over medium-low heat, stirring occasionally, until onion is soft but not browned, about 10 to 15 minutes. Season with salt.
3. While onion is cooking, shuck and clean corn. Cut kernels off of corn ears and reserve in a bowl.
4. Once onion is soft, add corn to pan and stir, cooking for 3 minutes until corn begins to soften.
5. Add water to pan and bring to a boil. Lower heat to a simmer and cook until corn is completely cooked, about 5 minutes.
6. Remove from heat and puree in a blender or food processor. If desired, strain through a wide mesh strainer to remove any large chunks of skin and transfer back to pot.
7. Add salt and pepper to taste. Serve with dinner rolls.