Corn soup

This is a great summer soup that is light and refreshing on a nice summer day.  You can eat it as a side or as a main course.  It would be great with a grilled cheese sandwich or a nice salad.  I put it with a roasted corn salad with red peppers and bacon and a red pepper coulis.


Recipe:          6-7 fresh ears of corn
                      1 medium onion
                      3 cloves garlic
                      2 slices bacon
                      2 tbs worsterchesire sauce
                      6 cups of vegetable stock
                      salt and pepper to taste
                      3 tbs thyme
  

First cut the corn kernels off the ears of corn and save the ears,  cut the onion in half and slice it in to thin slices.  chop up the garlic cloves in to small cubes, cut the bacon in to rough pieces.  In a large pot saute' the bacon on medium heat to cook down some of the fat from the bacon, then add the onion, a pinch of salt and cook until it is translucent and soft(it is good to have it covered through this stage watch not to burn the onions),  add the garlic and saute' until the garlic is soft.  Add the vegetable stock, the corn and the ears of corn, bring to a boil and then turn it down to a simmer and cook for 20min.  Remove the ears of corn and blend in a blender in small batches(be careful not to overfill the blender more than half way and put a towel over the top of the blender when you start it).  Use a fine chinoise (a fine mesh strainer) to strain the soup so you will have a velvety smooth soup use a ladle or  a rubber spatula to push the soup through the strainer making sure you get as much as you can out of each batch discard the leftover stuff on the inside of the strainer.