While some people celebrate summer by getting their absolute fill of  stone fruits nothing says summer to me than three seasonal things: zucchini, heirloom tomatoes {especially black krims – so dark red and green they are sometime almost purple} and corn!  This is the 27th meatless monday recipe I’ve posted. And I have to say, if you haven’t tried any of the others yet you definitely should make this.  Corn is at it’s peak so this soup is so lovely and sweet – you’re kids will love it, too!  I left the soup a little chunky, pureeing half of it until fine in a food processor and roughly pulsing the other half.  I wanted to have some texture and am serving this warm.  If you wanted to serve this soup chilled, it would be so nice as a starter…just puree the whole batch until silky smooth.

And if it were me and it wasn’t Meatless Monday, I’d top it with some chilled lobster or crab meat.  Oh no…now I’m wishing it was Tuesday.

Summer Corn Soup
Serves 6

1 qt. whole milk
6 ears of fresh corn, kernels and cobs separated
2 tbsp. unsalted butter 
1 tbsp. olive oil
1 large sweet onion, diced
1 large yukon gold potato, diced
2 celery stalks, diced
2 cloves of garlic, roasted and chopped  {I grabbed some pre-roasted garlic from my store’s olive bar}
2 cups water
3/4 cup dry white wine
2 sprigs of thyme
1 sprig of rosemary
1 bay leaf
Kosher salt
White pepper
2 tbsp. pesto
½ cup of heavy whipping cream

In a large, heavy-bottomed pot, bring the milk and corncobs to a boil.  Cover and remove from heat.  Let the milk steep with the corn while you are preparing the rest of the soup.

In a deep sauté pan, heat the butter and oil.  Add onion and saute over medium heat for 4-5 minutes until translucent but not browned.  Add corn, celery, potato and garlic; cook for 10 minutes until vegetables are softened.  

Remove corn cobs from the  pot and return milk to a soft boil.  Add vegetables, water, wine and herbs.  Reduce heat to low and simmer for 20 minutes, partially covered.  Salt and pepper to taste.  

While soup is cooking, combine pesto and whipping cream in a small bowl.  Cover and let chill in refrigerator.  When soup is done, remove herbs and allow soup to cool slightly.  Then, working in batches, puree soup in either a blender or food processor to the consistency you prefer. Return soup to the pot and warm.   Divide into bowls and top with a drizzle of the pesto cream.