Fresh Corn Soup - cooking recipe

Ingredients

3 ears corn
2 teaspoons canola oil
1 large sweet onion, chopped
1 leek, white part,washed thoroughly &,chopped
4 green onions, chopped
1 tablespoon fresh ginger, peeled &,grated
2 tablespoons fresh basil, minced
1 tablespoon of fresh mint, minced
1 russet potato, peeled &,chopped
2 cups vegetable broth
salt
fresh ground pepper

Preparation

Cook corn in pot of boiling water.
(Bring water to boil, immerse corn, cover& turn off heat- leave corn in water about 10 minutes).
Remove corn& let cool.
Heat oil in large saucepan over med-high heat.
Add onion, leek, green onions, ginger, basil& mint.
Reduce heat& saute, stirring often for about 10 minutes.
Cut corn from cob& stir the kernels into pot, along with potato.
Add broth& bring to boil over med-high heat.
Reduce heat to med-low& simmer, covered until the potato is soft enough to puree, (about 20- 30 minutes).
Puree in food processor or using an immersion blender, return to pot& gently warm.
Add salt& pepper to taste.