Sweet Corn and Cipollini Onion Soup
3 cups whole sweet corn kernels
2 cups diced cipollini onion
1 cup diced potatoes
2 teaspoons olive oil
1 teaspoon dried thyme
1 bay leaf
3 cups chicken broth
Salt and pepper, to taste
Another of Chef Scott Johnson's favorite dishes, this combines the sweetness of corn with the sweetness of cipollini onions.
In a soup pot over medium heat, cook the corn, onion, and potatoes in the oil. Sauté for 5 to 10 minutes. Add the thyme, bay leaf, chicken broth, salt, and pepper. Simmer for 30 to 40 minutes.
Transfer to a blender or food processor and purée until smooth. Adjust seasoning to taste, and serve.