Recipe courtesy of Marlena Torres.
-4 ears of fresh corn, kernels sliced off (I use a big knife and a big bowl for this)
-4 celery stalks, thinly sliced
-1 sweet onion (such as vidalia or walla walla)
-2 cloves of garlic
-2 tbsp herbes de provence (adjust to taste)
-sea salt to taste
-1 tbsp organic butter or coconut oil
-Saute the onion until translucent (about 7-10 minutes), then add the minced garlic and stir this around just until fragrant. You don’t want the garlic to burn.
-Then add the celery and corn along with the herbs and salt, and pour just enough water into the pot to cover the vegetables. Let the soup cook until the celery is soft.
-When the vegetables are soft, then you can transfer a bit of the soup to your blender. Don’t fill up the blender more than halfway, and make sure the soup isn’t too hot, or the soup may explode all over your kitchen, burning you in the process. -Blend a bit of the soup until smooth, and then add it back to the main pot.
You can certainly add more soup to the blender if you’d like, but I wanted this soup to be more meaty, and less of a smooth blend.
-I made myself some zucchini pasta, and topped it with this soup and some avocado! It was perfect – light, comforting, full of flavor, and slightly sweet from the local corn.