Cold Corn Bisque with Pesto Swirl

• 6 ears of corn, kernels removed and reserved & cob reserved
• 6 c. The Fresh Market Organic Chicken Broth or The Fresh Market Vegetable Broth
• 2 tbsp. The Fresh Market Extra Virgin Olive Oil
• 2 celery stalks, chopped
• 1 c. chopped green onions, including green parts (about 4 green onions)
• 2 tsp. cornstarch
• ½ c. half-and-half or heavy cream
• Kosher salt and freshly ground black pepper
• ½ c. pesto, at room temperature, for serving

Cut reserved cobs into large chunks. Bring cobs and broth to a boil in a large pot over high heat. Reduce heat to low and cover, leaving lid askew. Simmer for 45 minutes. Strain corn broth into a heatproof bowl and set aside (discard cobs).

In same pot, heat oil over medium heat. Add celery and cover. Cook, stirring often, until celery is tender, about 5 minutes. Add green onions and cook, uncovered, until wilted and fragrant, about 3 minutes. Add corn broth and corn kernels and bring to a simmer. Cook, uncovered, until kernels are tender, about 5 minutes.

In a small bowl, sprinkle cornstarch over half-and-half and whisk to dissolve. Stir into soup and bring to a boil to lightly thicken soup. Season with salt and pepper. In batches, purée soup in a blender with lid ajar and pour into a large bowl. Let cool to room temperature. Cover with plastic wrap and refrigerate until chilled, at least 4 hours or up to 1 day.

Just before serving, re-season soup with salt and pepper. Ladle soup into bowls and top each with about 1 tbsp. pesto. Using tip of spoon, swirl pesto into soup. Serve chilled.