Summer Corn Soup

Step 1

In a pot bring the milk and corn cob halves to a boil. Remove from heat; cover and let steep while preparing vegetables.

Step 2

In a saucepan over medium heat melt the butter; add onion and sprinkle with salt and saute for 5 minutes. Add corn kernels, and the rest of the vegetables (-garlic); cook for 10 minutes or until vegetables are softened; stirring frequently. Add 2 cups of water, herbs and bay leaf and bring to a boil. Cover partially, reduce heat to low and simmer for 20 minutes.

Step 3

Discard corn cobs, herb sprigs and bay leaves. Cool soup slightly. Working in batches puree soup in blender or use an immersion blender blending until smooth. Strain into a large bowl; pressing on solids. Season to taste with the white pepper.

TO MAKE THE GARNISH

Step 4

Cook bacon in a skillet over medium heat until crisp. Using a slotted spoon transfer to paper towels to drain. Transfer to a small bowl and mix in corn, green onion and pinch of cayenne. The garnish can be made 2 hours ahead of time; let stand at room temperature until ready to use.

TO SERVE

Step 5

Rewarm soup over medium heat and divide among soup bowls; sprinkle garnish over each serving. Drizzle creme fraiche over each serving.