Corn Soup

I had a bunch of leftover grilled and boiled corn on the cob from our corn roast a few days ago so I decided to make a soup with it. My professional taste tester (aka my husband) approved and said it was blog worthy. It has a very subtle flavour at first, but the after taste is delicious. Enjoy!

1 dozen ears of corn, cooked & cut off the cob
2 tablespoons olive oil
1 large onion, chopped
2 carrots, chopped
1 celery rib, chopped
4 garlic cloves, smashed
1 bay leaf
1/2 teaspoon crushed red pepper
1/4 teaspoon ground coriander
Pinch of ground cloves
4 cups water
2 bouillion cubes (I used chicken but veg & beef would work too)
1/2 c cream or milk
Salt and freshly ground pepper to taste
Sour cream for garnish

Cook corn. Cut the kernels off the cobs. Heat oil in large saucepan. Add onion, carrot, celery and garlic, cover and cook over low heat for about 15 minutes. Add the bay leaf, crushed red pepper, coriander, cloves, corn, water and bouillion cubes and bring to a boil. Reduce heat, cover and simmer for 40 minutes. Discard the bay leaf. Transfer the soup to a food processor, add cream or milk and puree until smooth. Ladle into bowls, drop a tablesppon of sour scream on top and serve.