Sweet Corn Soup with Scallion Butter
6 large ears yellow sweet corn
2 large bunches scallions
5 tablespoons unsalted butter, softened
Using a sharp knife, cut corn kernels from cob; you will have about 5 cups. Cut white parts form scallions and chop finely to get 2/3 cup. Set greet part aside to make scallion butter and us use as a garnish. To make scallion butter: Place 3 tablespoons butter in flat surface. finely chop enough green scallions to get 2 tablespoons. Work scallions into butter. Place on waxed paper and roll into a small log, about 1 inch in diameter. Freeze. Meanwhile melt 2 tablespoons butter in medium pot; do not let brown. Add 2/3 cup chopped scallions and 1/2 cup water. Cover and simmer 10 minutes. Add corn kernels, 5 cups water, 2 teaspoons salt and freshly ground white pepper. Bring to a boil, lower heat and simmer, covered 10 minutes or until corn in tender. Process the soup in small batches until very smooth. Strain through a sieve, pressing hard on the solids. You will have approximately 4-12 cups. Discard solids.
To serve: heat soup. Add salt and pepper to taste. Ladle soup into 4 soup bowlsTop each with several slices of frozen scallion butter. Finely chop scallion greens and scatter over soup.