Corn and Pasta Soup

Make the thickener: Stir enough flour into butter to form a stiff paste and chill until needed.

In a sauce pot , stir and cook onion, carrot, celery over medium heat in olive oil until softened. Stir in the garlic and cook a few minutes. Add the fresh corn kernels and cook and stir about 5 minutes.

Add the chicken broth and bring to a boil and then simmer covered until corn is almost tender, about 30 to 45 minutes or as long as needed. Add the pasta and continue cooking at a gently bubble unto pasta is tender. Stir in cream, sherry wine and salt and pepper to taste.

If one desires a thicker soup, add enough of the cold butter mixture and whisk into hot soup, stirring constantly until soup is desired thickness. Ladle into bowls. Garnish soup bowls with a drizzle of more sherry wine.