12 fresh ears corn, kernels removed (6 cups)
1 Tbsp cooking oil
1 small apple, peeled and chopped (2/3 cup)
1 small carrot, chopped (1/3 cup)
1 small onion, chopped (1/3 cup)
1 clove garlic, minced
28 ounces chicken broth
2 Tbsp fresh thyme or parsley
1. Bring 2 qts lightly salted water to a boil. Add corn; return to boil. Cook for 90 seconds, stirring occasionally. Drain well. Set aside.
2. Heat oil over medium heat. Add apple, carrot, onion, garlic. Cook 3-4 min, until vegetables tender. Add chicken broth. Bring to a boil and reduce heat. Cover and cook 2 minutes. Cool 10 minutes. Add 2 ½ cups of the corn. Blend until smooth. Add remaining corn; heat through.
3. Season with salt and pepper.
4. Section limes and finely chop. Mix with thyme and garnish soup bowls.