Corn Summer Potage

Directions

1. 1
   Scrape off the kernels from the cob with a knife.
2. 2
   Mince the onion.
3. 3
   Melt butter in a pot, and saute the corn and onion from Step 1.
4. 4
   When the onion is soft and wilted, add the soup.
5. 5
   When it starts to boil, skim off the scum.
6. 6
   Cover with a lid and simmer for about 10 minutes.
7. 7
   Let the soup from Step 2 cool.
8. 8
   Take 4 tablespoons, and set aside to use as topping.
9. 9
   Puree the rest in a blender.
10. 10
    Return to the pot, add milk and warm it through.
11. 11
    Turn off the heat right before it starts to boil, add heavy cream and stir.
12. 12
    Add a little salt if it's needed, and transfer to a smaller bowl.
13. 13
    Set the bowl in ice water to cool.
14. 14
    Transfer to a serving bowl, and chill in the refrigerator.
15. 15
    To serve, top with the reserved corn mixture from Step 3, sprinkle parsley, and enjoy.