Corn & Lobster Soup

Cook corn and cut kernels from cob. Puree. Put into 2-qt saucepan. Add Lobster Cream Base and bring to boil, stirring occasionally. Strain into clean saucepan, pressing on solids. Season w salt and pepper and thin w milk if desired. (Can be prepared I day ahead). Cut peel from zucchini in 1/8″ thick strips; cut strips into 1/8″ squares. Bring small pot of salted water to boil. Add carrot, turnip and celery and cook 2 min. Add zucchini peel and cook 1 min. Drain, refresh under cold water, then drain again. (Can be prepared 8 hrs ahead.) Divide vegetable mix in 4 bowls. Gently reheat soup and ladle over vegetables.

Corn 6 lg ears
Zucchini 1 small
Carrots 0.33 c, 1/8″ cubes
Turnip 0.33 c, 1/8″cubes
Celery 0.33 c, 1/8″cubes