Yellow Mellow Corn Soup

In he heat of the summer, corn is plentiful and inexpensive.  We found it easier to buy fresh corn at a Farmer's Market than to grow the pale Silver Queen in he garden that takes up a lot of space and a lot of effort.  For the best color for this soup, use yellow corn.

Here is a Yellow Mellow Cool Corn Soup recipe for the summer and any other time for that matter:

3 ears of fresh corn, shucked
2 tbs (un)salted butter
1/2 cup minced yellow onion
1 tsp minced garlic (two cloves)
2 cups of broth, more or less
1/4  tsp Kosher salt or regular salt
1/2 tsp white pepper
2 tbs oil
1 tbs white vinegar

Directions:  Mix onions and garlic with butter in a pot and let it cook until they are somewhat soft.  Add the broth.  Add the corn.  It doesn't take long for the corn to cook.  Let it cool and when it is cool, puree in  a blender, a little at a time depending on how coarse you want it.

The soup may be served cool/cold garnished with a few leaves of sweet basil, bits of bacon, green or red peppers.

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