Corn Soup

The usual soup base- celery, russet potatoes, leeks, couple cloves of garlic, 1 yellow onion, vegetable stock with a bit of corn (cut from the cob). Puree, served with a mint chiffonade. Originally was going to make a mint oil, but my "oil" had a pesto-like consistency, so I ditched it and went with a chiffonade instead.

The soup may be eaten warm or cold, but I think it's best at room temperature, just slightly chilled. Enhances the sweetness of the corn.

Used these great plastic square cups.