CREAMY CORN SOUP

A make ahead, favorite smooth and creamy soup, so flavorful and refreshing

Yield:  approximately 4 cups

3 tablespoons butter
1 large onion, chopped
1 stalk celery, chopped
1 tablespoon flour
1 10 ounce package frozen whole kernel corn
1 cup whipping cream
2 cups half and half
2 tablespoons fresh parsley, chopped
Kosher salt, to taste
freshly cracked black pepper, to taste
sprigs of fresh parsley for garnish

On medium-high heat, add butter to a large saucepan and saute onion, celery and flour until onion is translucent. Add the corn and saute for an additional 4 minutes. At this point, the mixture can be covered and refrigerated and finished at a later date.

When ready to serve, add the cream and half and half, and return to the stovetop over a medium-high heat, stirring constantly. Add the parsley, and salt and pepper according to taste.

Transfer the soup mixture to a blender or food processor and puree until smooth.  Strain the soup mixture to remove all the corn husks, return to the saucepan and heat gently on the stovetop stirring constantly until heated through.  Serve with a garnish of fresh parsley.

Wine suggestion: Sauvignon Blanc; Pinot Noir