Creamy Corn Soup

• 8 large ears of corn
• 2 teaspoons butter or 2 teaspoons margarine
• 2 teaspoons olive oil
• 3 scallions, minced
• 2 medium yellow onions, chopped
• 3 medium celery ribs, finely chopped
• 12 teaspoon minced garlic
• 14 teaspoon celery seed
• 1 teaspoon dried basil
• 1 quart vegetable stock or 1 quart chicken stock
• salt
• black pepper

1. Strip husks and silks from corn.
2. Place a box grater into the largest bowl you have and grate the corn.
3. You should have about 8 cups of corn pulp.
4. Melt butter or margarine with olive oil in a large stock pot.
5. Add scallions, onion, celery and garlic.
6. Cook, stirring often, until vegetables soften, about 5 minutes.
7. Add celery seed, basil, stock and corn pulp.
8. Bring to a boil, reduce to a simmer, partially cover and cook 15 minutes.
9. Season with salt and pepper.
10. Soup can be left as is, or pureed to desired texture with an immersion blender.

corn, butter, olive oil, scallions, yellow onions, celery, garlic, celery, basil, vegetable stock, salt, black pepper

Taken from www.food.com/recipe/creamy-corn-soup-460130 (may not work)