Corn Soup

Preheat oven to 475F. Peel your corn, brush it with a little olive oil and pop it in the oven 45 minutes.

Remove corn from the oven and cut kernels. Reserve about 1/5 of the corn.

Put corn in the blender along with liquid components, a few grinds of black pepper and salt, along with a heavy pinch of onion powder and garlic salt. Blend throughly.

Pour soup into a small pot and heat to a simmer. Serve and garnish with a pinch of the reserved corn, a splash of heavy cream and a little parsley.