Corn soup

Directions

1. Remove the husks and silks from the corn. Set two ears of corn aside. Use a knife to cut the kernels off of the remaining five cobs, then break the scraped cobs in half. Add them all to a freezer bag with shallots.
2. In a separate bag, add the basil stems and thyme leaves.
3. To a soup pot on medium heat add the shallots and cook, stirring often, until soft and translucent, about seven minutes. Add the chicken stock, corn kernels, corn cob, salt and pepper to the pot.
4. Bring to a boil, then reduce the heat to medium-low and cook uncovered for 10 minutes.
5. Remove the whole ear of corn and set it aside to cool. Cook the soup for 10 minutes more, then remove the broken cobs from the pot and discard them.
6. Off the heat, use a handheld immersion blender to purée the soup until very smooth. It will take a few minutes. (Alternatively, let the soup cool slightly and purée it in batches in a blender. Be sure to crack the lid or remove the center cap to allow steam to escape and cover with a dish towel so it won't splatter.)
7. Place a fine mesh sieve over a large bowl and pass the soup through, using a back of a ladle to push the soup through in circular motions. Discard the fibres and bits of kernels in the sieve.
8. Return the strained soup to a clean pot. It should have a creamy consistency. If it's too thick, thin it with water or chicken stock; if it's too thin, cook over medium heat until thickened.
9. Use a knife to cut the cooked kernels off of the cooled whole cob, then add the kernels to the soup along with the herbs.
10. Taste and adjust the seasoning with salt and pepper (if necessary, you can add a bit of sugar to bring out the corn's natural sweetness).
11. Stir in the herbs and serve hot. Enjoy! 

TIP: The cooked soup can be frozen for up to three months. Defrost the soup in the refrigerator for 12 hours and then reheat it on the stovetop over medium heat until hot.