Choose the freshest picked corn you can get your hands on, and put a friend or little one to work husking while you sauté the scallions.
- 2 qt. water
- 3 ears corn, kernels sliced off and cobs halved (about 3 cups kernels)
- 1/2 tsp. sea salt
- 1 tsp. olive oil
- 1 bunch scallions, white and pale green parts only, chopped (about 3 cups)
- 1 c. loosely packed fresh basil, torn
- 1/2 c. loosely packed fresh cilantro
- In a medium pot over high heat, bring the water, corn cobs, and salt to a boil.
- Reduce the heat to low and simmer for about 15 minutes. Discard the cobs.
- Meanwhile, in a skillet over medium heat, warm the oil. Cook the scallions for 3 minutes, or until they are soft.
- In a countertop blender, combine the scallions, corn kernels, and half of the corn broth. Pulse to combine.
- Add the basil and cilantro and pulse to combine, adding more broth if necessary. (The soup should remain chunky.)
- Serve warm or chilled.
Reprinted with permission from Soup Cleanse Cookbook © 2016 by Nicole Centeno, Rodale, Inc.