1 tablespoon olive oil
1/2 onion, diced
1 parsnip, peeled and diced
1 celery stalk, diced
1 garlic clove, minced
Salt and pepper to taste
3 lbs corn, taken off the cob, cobs reserved
8 coups gluten-free chicken stock
2 cups cream (optional)
2 tablespoons fresh tarragon, chopped
8 oz Jones Dairy Farm Canadian Bacon, small diced
Season and sweat all of the veggies in the olive oil until clear, but do not let them brown; about 10 minutes.
Add the corn and the cobs. Allow to sweat an additional 5 minutes.
Add the stock. Bring to a simmer and allow to cook for 1 to 1 1/2 hours. Remove cobs.
Add cream if desired and adjust seasonings. Strain and save the liquid.
Fill a blender half way with the vegetables and add some of the liquid back until there is about one inch of liquid above the vegetables. Purée on high for one full minute. Repeat until all of the soup is puréed.
If there is more liquid after all of the solids are pureed, save it. If you need more liquid, use more stock or cream.
Fold in the tarragon and Canadian Bacon. Allow to stand for 5 minutes before serving.