Fresh Sweet Corn Soup for 4 Servings

Instructions:

1. Stand the corn cob upright in a large bowl and slice kernels off the cob using a sharp knife.
2. Use the back of the knife to firmly scrape the cob, collecting the milky liquid and kernels together.
3. Finely mince the onion, garlic, and carrots. Note: Keep these pieces small so they blend in
4. Melt butter over medium heat in a large pot; add onion and carrot and sauté for 4-5 minutes until translucent and soft.
5. Stir in minced garlic and cook for 1 minute until fragrant.
6. Add the corn kernels and the collected corn milk; stir constantly for 3 minutes until the corn smells nutty and turns golden.
7. Pour in the broth, bring to a boil, then reduce heat to low and simmer for 10 minutes.
8. Use an immersion blender to pulse the soup 3-4 times to thicken the base while leaving plenty of whole kernels intact. Note: Do not over blend or you'll lose the texture
9. Stir in the heavy cream and lemon juice, heating through for 2 minutes without boiling.
10. Remove from heat and stir in salt, black pepper, and chopped chives.