Garden Corn Soup: Silky and Buttery

Instructions:

1. Melt butter over medium heat. Add onions and salt, stirring until translucent. Note: Don't let them brown, just soften.
2. Stir in the minced garlic and cook for 60 seconds until the aroma is pungent and nutty, but not browned.
3. Add the corn kernels and scraped corn milk. Stir to coat the corn in the butter.
4. Pour in the broth and add the bay leaf.
5. Bring to a boil, then reduce heat to low and simmer for 10-12 minutes until the corn is tender.
6. Remove the bay leaf.
7. Use an immersion blender directly in the pot and process until the soup is completely smooth.
8. Stir in the heavy cream and lemon juice.
9. Heat through for 2 minutes — do not let it reach a rolling boil — and season with black pepper.