Roasted Sweet Corn Soup

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Step 1

Remove corn from cobs.

Step 2

(One easy way is to hold the ear vertically with the bottom end resting on a cutting board. Then, starting from the top, use a sharp paring knife to shave off the kernels.)

Step 3

In a large nonstick skillet, melt butter over medium heat.

Step 4

Add onion, bay leaf, and thyme and saute until onion is fragrant and wilted, about 5 minutes.

Step 5

Place onion in a food processor or blender.

Step 6

(Discard the bay leaf.)

Step 7

Add corn and 1/2 cup of milk and process until the mixture is very smooth.

Step 8

Pour the mixture into a large saucepan and add remaining milk.

Step 9

Heat very gently for about 5 minutes; don't boil.

Step 10

Serve hot, garnished with pepper slivers.

Step 11

Note: To roast the corn, strip off leaves and wrap foil. Bake in a preheated 375F oven for 30 to 40 minutes, or until tender.