Serves 4
4 large ears fresh corn, shucked
1 tablespoon olive oil
1 small bunch green onions or scallions, finely chopped (white and some pale green)
3 cups shelled garden peas (substitute frozen peas, thawed to room temperature)
3 cups vegetable stock
1 cup snow pea pods
8 large basil leaves
Fresh edible flowers, such as violas, pansies or nasturtiums, for garnish (optional)
- Remove husks from corn and discard. Using a sharp knife, cut kernels from one ear of corn and transfer kernels to a medium bowl. After kernels have been removed, hold the cob over the bowl and scrape a butter knife down the cob from top to bottom to extract the juices. Discard cob, and repeat with remaining ears of corn.
- Heat oil in a medium pot over medium heat and cook onions until just tender, 3 to 5 minutes. Add peas, corn and stock, bring to a boil, reduce heat to low and simmer for 2 to 3 minutes, until peas are just tender. (If using frozen peas, cook corn and stock for 2 to 3 minutes, then stir in peas and heat through.)
- While soup is cooking, trim snow peas and cut on a strong diagonal into very thin (1/8-inch) strips. Stack basil leaves and cut crosswise into very thin strips.
- Transfer soup to a food processor and process until smooth. Return to pot, add snow peas, and cook on low until snow peas are just softened, about 2 minutes. Stir in basil and season with salt and pepper.
- To serve, divide soup between individual serving bowls, scatter with fresh flowers, if desired, and serve.