White Corn And Rosemary Soup - cooking recipe

Ingredients

1 teaspoon olive oil
1 medium yellow onions (the recipe calls for a yellow onion but I used a red one and it just made the soup that much sweeter) or 1 medium red onion, thinly sliced (the recipe calls for a yellow onion but I used a red one and it just made the soup that much sweeter)
1 lb no salt added frozen white corn
3 cups fat free sodium free chicken broth
1 tablespoon chopped fresh rosemary leaves or 1 teaspoon crushed dried rosemary
1/4 teaspoon salt
1/8 teaspoon white pepper (I used 1/4 teaspoon)
fresh rosemary (optional)

Preparation

In a large, heavy pot, heat the olive oil over medium heat. Cook the onion for 3 to 4 minutes, or until translucent, stirring occasionally.
Stir in the corn; cook for 4 minutes, stirring occasionally.
Stir in the broth and rosemary; bring to a boil over medium heat.
Add the salt and white pepper.
Reduce the heat; simmer for 40 minutes (no stirring needed).
Working in batches, process the soup in a blender or food processor until almost smooth. (I just used my hand blender and put it right in the pot).
Reheat. (Not needed if using a hand blender).
To serve, garnish with rosemary sprigs.