2 tablespoons vegetable oil
1/2 cup chopped onion
2 cloves garlic, sliced thin
4 cups water
3 cups fresh corn kernels
1 bay leaf
1 whole star anise
1 teaspoon salt
1/4 cup heavy cream

Asian Beet & Cucumber Relish
1 1/2 beets, peeled and diced
5 cucumbers, peeled, diced and seeded
1/4 cup Little Rosie’s Filipino Salad Dressing
1 bunch cilantro, chopped

Heat oil in large saucepan on medium-high heat. Add onion and garlic; cook and stir 2 minutes or until translucent. Add water, corn, bay leaf, star anise and salt. Bring to a boil. Reduce heat to low; simmer 25 minutes. Add heavy cream; simmer 5 minutes. Remove bay leaf and star anise.

With center part of cover removed to let steam escape, puree soup in batches in blender on high speed until smooth. Refrigerate until ready to serve.

For the relish, toss together beets, cucumbers, cilantro and dressing.

Break Hills Own Crab Cake or Salmon Cake into bite-size pieces. Gently place in soup with a teaspoon of the relish to garnish.