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. 

Serves 4