2 corn on the cob, or about 1 1/2 cups of corn, cooked with a little salt.
1 cup Water
Salt, to taste
Pepper, to taste
1 tsp Butter. (yes, only one one tsp)
Cook the corn with a little bit of salt and remove the corn from the ears. Or, if using prepacked cooked corn, forget the above step. D-uh.
Put the corn in a blender with the water and blend well. Strain through a very fine strainer. Take the remaining bits of corn which haven't blended and return to the blender with a little water and blend again. Again pass through the strainer.
Add the strained corn to a saucepan on low-medium heat. Add a little salt, pepper and the butter. Heat through but do not allow to come to a boil.
Serve hot or warm.
Other soups on this blog: Carrot Soup, Mulligatawny Soup and Mushroom Soup.