Ingredients
1 tablespoon olive oil
2 stalks celery, diced
2 cloves garlic, peeled and rough chop
1 sprig fresh thyme
2 cups fresh white corn kernels
Salt and fresh ground pepper to taste
5 cups chicken stock
1 cup heavy cream
Grilled French bread croutons
Preparation
Place oil in saucepan over medium heat. Add celery, garlic , & thyme. Cook until ingredients are soft, about 2 minutes. Do not brown. Add corn, salt & pepper. Cook for 2 minutes stirring constantly. Add chicken stock and simmer for 15 minutes. Add heavy cream, lower heat and cook gently for 5 minutes. Remove pan from heat. Discard thyume. Pour half of the soup into a mixing bowl and puree with an immersion blender. Pour puree back into pan. Adjust seasoning with additional salt and peper. Serve with grilled croutons.
