Serve this pretty and filling soup with thick slices of whole wheat bread and a fruit salad with cottage cheese.
4 large ears corn on the cob
3 T butter
1 medium onion, chopped
1 clove garlic, minced
1 stalk celery, thinly sliced
1 large carrot, thinly sliced
2 small potatoes, peeled and diced
3 medium tomatoes, seeded and coarsely chopped
1 t salt
1/4 t white pepper
1/2 t dry basil
3 C vegetable stock
1 C half-and-half
About 1/2 C alfalfa sprouts or chopped parsley
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With a sharp knife, cut corn off cob, leaving kernel bases attached. With back of knife, scrape cob to extract the creamy pulp. Reserve.
In a 5-qt pan over medium heat, melt butter. Add onion, garlic, celery and carrot; cook, stirring occasionally, until vegetables are soft (about 10 minutes). Add potatoes, tomatoes, salt, pepper, basil, stock and reserved corn to pan. Reduce heat; cover and simmer until potatoes are fork-tender (about 30 minutes). Add half-and-half and heat through without boiling. Garnish each serving with sprouts or parsley. Makes six 1 2/3-cup servings
