Sweet Corn Soup

Serving- 4-5

Cooking time: 30-35 minutes

Ingredients:

1. 8 ears white or yellow corn, shucked or canned corns or frozen corns
2. 2 tablespoons unsalted butter (1/4 stick)
3. 2 teaspoons salt
4. Freshly ground black pepper
5. 6 scallions, thinly sliced (white and light green parts only)
6. 1 1/2 cups whole milk
7. 6 beans (finely chopped)
8. 1 1/2 cups water
9. 1 clove of garlic

Method

• Remove the corn kernels from the cobs. Using a paring knife, slice downward, letting the kernels fall into the container. Rotate the cob and continue until all the kernels have been removed; discard the cob. Repeat with the remaining corn (you should have about 6 cups of kernels). Set aside 1/2 cup of the kernels. (If you are using the canned or the frozen ones this step is definitely skipped)
• Melt the 1 tablespoon of  butter in a large saucepan over medium heat until foaming. Add the garlic clove ,salt, a pinch of black pepper, and about two-thirds of the scallions. (Set aside the remaining scallions to use as a garnish.) Cook, stirring occasionally, until the onions have softened, about 3 minutes.
• Add the corn kernels, remaining 1 1/2 teaspoons salt, milk, and water and stir to combine. Increase the heat to medium high and bring the mixture to a gentle boil. Reduce the heat to low and simmer until the flavors have melded and the corn kernels are tender (not mushy), about 15 minutes.
• Set a fine-mesh strainer over a large, heatproof bowl. Using a blender, purée the soup in batches until smooth, Pour the blended soup through the strainer, pressing on the solids with a spatula; discard the solids.
• In a sauce pan add the remaining butter add the finely chopped beans and reserved 1/2 cup corn kernels cook it for 3-4 mins and then add the pureed corn soup stir in well until it comes to a boil. Season with salt and pepper as needed. Garnish with the remaining scallions and serve.