• Cut the corn off the cob
• Heat olive oil in a large soup pan and sautee corn for about 5-10 minutes, until fragrent
• Add additional olive oil and the onions, celery, carrots and sautee until onions are translucent
• Add chick stock simmer for 20 min
• Coarsely puree with a staff mixer. You want a bit of texture
• Add milk and return to simmer
• Ahead of time NOTE: if not ready to serve, lower or remove from heat. 5 minutes before serving time, return to simmer and proceed with next step.
• Add salmon and herbs and simmer for 5 minutes

SERVING

• Serve with warm bread and butter. Woud pair well with a green salad before or after.
• NOTE: once served, if there are left overs, cool quickly (on marble for example) to stop the salmon from cooking. When reheating, bring to simmer and serve. Boiling will start to breakup the salmon - flavor is still fine, but texture is not as good.

  This soup is best the day of making or the next day.