Chilled Corn Soup **from the Wild Greens and Sardines blog

For the soup

• 3 tablespoons butter and/or olive oil
  
• 1 leek, cleaned well and chopped
  
• 2 small shallots, chopped
  
• 2 cloves of garlic, chopped
  
• 1 jalapeno diced
  
• 6 ears of sweet corn (about 5 cups, plus extra for garnish)
  
• 4 cups vegetable stock (more if needed)
  
• 1 teaspoon tumeric
  
• sea salt and freshly ground black pepper to taste
  
• squeeze of lime
  

Garnishes

• cherry tomatoes, quartered
  
• corn kernals, raw
  
• jalapeno, minced
  
• basil leaves
  
• smoked mussels (or smoked fish, such as hot smoked salmon)
  
• drizzle of extra virgin olive oil
  

1. Heat the butter/olive oil in a soup pot. Add the leek, shallot, and garlic and saute until softened, but not browned, about 5 minutes.
2. Add the corn, season with salt (~ 1 teaspoon) and pepper, and cook 6-8 minutes, stirring from time to time.
3. Add the stock and simmer another 6-8 minutes until the corn is soft.
4. Transfer to a high speed blender. Add a squeeze of lime. Blend until very smooth. Taste and re-season, adding more salt or lime juice.
5. Let cool. Chill in the refrigerator. Once you are ready to serve, re-blend, adding more stock if needed.
6. Serve with with some or all of the suggested garnishes.