Makes 4-6 servings.
I prefer to make this soup when fresh local corn and yellow squash is plentiful. I do not puree this soup. I like the rough texture, the touch of sweetness to the flavor, and the lovely golden color.
4 ears of fresh corn
6 cups of water
3 leeks including some green part
3 garlic cloves
3 small yellow squash, about 1 pound
2 tablespoons extra-virgin olive oil
Freshly ground black pepper
2 tablespoons lime juice, approx.
Shuck the ears of corn and set aside.
Put the cobs of corn in a saucepan, add the water and bring to a boil over high heat. Reduce the heat, cover and boil gently for 30 minutes.
Cut off and discard the dangling roots and most of the green parts of the leeks. Discard 2 tough outer leaves and cut the white and green parts into cubes. Place in a sieve and rinse thoroughly under cold running water to remove all the sand. Drain well.
Chop the garlic finely.
Rinse the squash, trim the ends and cut into small cubes.
In a medium saucepan sauté the leeks and garlic for a few minutes. Add the corn and the squash, sauté for a minute. Add all the cob stock, bring to a boil, reduce the heat, cover and cook for 10 minutes.