Recipe of the Week features simple, practical recipes accented with a top chef's personal touch. This week, Jeremy Sewall of Lineage shares his recipe for corn soup.

Corn Soup (Serves 4)
By Jeremy Sewall

shallots, sliced

Shave all of the corn off the cob and set aside.

Put the cobs in a pot and cover with cold water.

Let the cobs cook for 30 minutes.

Strain the corn stock and set aside, for use later.

Sweat the onion, leek, shallots and potato in olive oil over medium heat for about 5 minutes.

Then add the corn and cook for three minutes while stirring frequently; make sure vegetables are somewhat colorless and slightly translucent.

Take the corn stock that you had previously set aside and add it to the vegetables covering everything by about two inches.

Simmer this for about 10 minutes, add the cream and simmer for 10 minutes more.

Remove it from the heat and let it sit for about an hour at room temperature. 

Puree it thoroughly, using a blender or food processor.

Strain and chill.

Salt and pepper to season to taste and heat through as needed.