Chilled Sweet Corn Soup

This cool, smooth and refreshing soup, similar to the classic Potato-leek soup is perfect for a summer picnic. To dress it up, simply add crabmeat.

Ingredients:
1 Tb. Vegetable Oil
3/4 c. Spanish Onion, diced
1 c. Celeriac, diced
1/2 c. Yukon Gold Potato, diced
2 ea. Corn, cut from cobs, scrape well and
save cobs
1 qt. Chicken Stock
2 tsp. Kosher Salt
1 tsp. Black Pepper
2 Tb. Dill, fresh, chopped
1 Tb. Chives, fresh, slivered
2 Tb. Creme Fraiche
1 Tb. Lemon Juice, fresh

Directions:
In a saucepan large enough to hold all of the ingredients, sweat onions in oil over low heat until translucent and tender. Add corn and sweat 5 more minutes. Add the celeriac and potato and continue to sweat for 10 minutes longer. Cut reserved cobs in quarters and add to pan. Add stock and bring to a boil.

Reduce to a simmer and cook until all vegetables are tender. Allow to cool slightly. Using a blender, puree until very smooth. (Note: Only fill blender halfway when blending hot liquids.) Chill well.

Once cold, whisk in Creme Fraiche, lemon juice, herbs and seasonings. Adjust seasonings, if necessary.

To serve:
Ladle the cold soup into chilled cups and garnish with extra Creme Fraiche, radish julienne and chives, if desired.