Fresh Corn Soup

• 3 ears corn
• 2 teaspoons canola oil
• 1 large sweet onion, chopped
• 1 leek, white part,washed thoroughly &,chopped
• 4 green onions, chopped
• 1 tablespoon fresh ginger, peeled &,grated
• 2 tablespoons fresh basil, minced
• 1 tablespoon of fresh mint, minced
• 1 russet potato, peeled &,chopped
• 2 cups vegetable broth
• salt
• fresh ground pepper

1. Cook corn in pot of boiling water.
2. (Bring water to boil, immerse corn, cover& turn off heat- leave corn in water about 10 minutes).
3. Remove corn& let cool.
4. Heat oil in large saucepan over med-high heat.
5. Add onion, leek, green onions, ginger, basil& mint.
6. Reduce heat& saute, stirring often for about 10 minutes.
7. Cut corn from cob& stir the kernels into pot, along with potato.
8. Add broth& bring to boil over med-high heat.
9. Reduce heat to med-low& simmer, covered until the potato is soft enough to puree, (about 20- 30 minutes).
10. Puree in food processor or using an immersion blender, return to pot& gently warm.
11. Add salt& pepper to taste.

corn, canola oil, sweet onion, green onions, fresh ginger, fresh basil, mint, russet potato, vegetable broth, salt, fresh ground pepper

Taken from www.food.com/recipe/fresh-corn-soup-56445 (may not work)