Corn is at its peak now, and one of the great uses for it is to turn it into an elegant soup puree. The process is so simple. You take the kernels off the cob and put it into a large saucepot of sautéed onions. Add chicken stock and simmer for about 30 minutes. For extra flavor you can put the stripped cobs in with the soup while it simmers. It’s then pureed in a blender and heavy cream is stirred in. It’s served hot or chilled with snippets of chives and swirls of good extra-virgin olive oil.
Puree of local corn soup with chives and extra-virgin olive oil to garnish
