Ingredients

• 6 ears white corn, husked
• 2 tablespoons extra virgin olive oil
• 1 tablespoon butter, if making dairy
• 1 large onion, chopped
• 2 leeks, white and light green parts only, sliced
• 2 stalks celery, chopped roughly
• 5 cloves garlic, chopped
• half 1 jalapeno, seeded
• 6 cups vegetable stock or water
• salt and white pepper to taste

Garnish, all optional:

• 1/3 of a zucchini, cut into ¼-inch cubes
• 1/3 red pepper, cut into ¼-inch cubes
• half avocado, sliced
• handful cherry or grape tomatoes, different colors, cut into small pieces
• 10 chives, chopped
• 2 green onions, sliced
• 4 basil leaves, slivered
• cilantro leaves
• pinch of Aleppo pepper
• paprika mixed into olive oil and drizzled on top

In a large soup pot, heat oil over medium heat and add the onions, leeks and celery and cook for 8 minutes, stirring often. While the aromatics are cooking, cut the corn kernels off the husks over a 9 X 13-inch pan (this helps keep the kernels from flying everywhere in your kitchen), but do not discard the husks. Break the cob in half. Scoop up 2 tablespoons of kernels and set aside to garnish the soup.

When vegetables are soft, add the garlic and jalapeno and cook for another 3 minutes to soften. Add the corn kernels and cobs, water or stock, a little salt and a shake of white pepper. Raise heat to high and bring to a boil. Reduce heat to low, cover and simmer for 30 minutes. Let cool for a few minutes and then lift the husks out of the pot; I use large tongs for this. When the cobs are cool enough to touch, I eat whatever bits of corn are still on them before discarding.

Use an immersion blender or transfer to a food processor or blender and purée for 3 full minutes, or until completely smooth. Taste and add more salt or white pepper as needed. Serve hot or cold with any or all of the garnishes.