FOOD & DRINK

Corn soup can be served hot or cold

Golden Summer Corn Soup

Served warm or cold, this refreshing corn soup is garnished with a swirl of sour cream and a sprinkle of fresh herbs — a flavorful punch that will please your family and friends.

4 medium ears of corn (about 16 oz.)

2 12-oz. cans evaporated low-fat or fat-free milk

1 Tbsp. extra-virgin olive oil

1 small yellow onion, chopped

1 carrot, peeled and sliced

1 celery stalk, sliced

2 large cloves garlic, chopped

Kosher salt and ground black pepper for seasoning

1 cup water

2 large sprigs fresh thyme

Light sour cream or crème fraîche (optional)

Chopped fresh chives for garnish (optional)

Cut kernels from the cobs, but don't throw the corncobs away. Place evaporated milk and cobs in large saucepan; bring to a boil over medium-high heat. Reduce heat to low; cover. Cook for 8 minutes. While the corncobs cook, heat oil in large skillet over medium-high heat. Add onion. Cook, stirring frequently, for 3 to 4 minutes or until translucent. Stir in carrot, celery, garlic and corn kernels. Season with salt and ground black pepper. Cook, stirring frequently, for 5 minutes or until vegetables are tender.

Add vegetable mixture, water and thyme in saucepan. Cover and cook over medium heat, stirring occasionally, for 20 minutes. Discard corncobs and thyme. Cool mixture for about 10 minutes.

Pour soup into blender until it is half full; cover. Blend until smooth. Pour through a medium sieve into clean saucepan (discard contents of sieve). Repeat process with remaining soup. Reheat soup until heated through. Serve topped with swirl of sour cream and chives. Soup can also be served cold. Serves 4 to 5.

— Nestle, www.verybestbaking.com