Summer Corn Soup with Salsa

Ended up at home today with an allergy attack and needed something warm for dinner.  Casual Cooking to the rescue:

3 fresh ears of corn
4 cups water
1/2 onion, roughly chopped
1 or 2 ribs of celery, roughly chopped
1 bay leaf
1/4 cup heavy cream
Gray sea salt
Salsa

Remove the corn kernels from the cobs and place the cobs in the water with the onion, celery, and bay leaf.  Bring the water to a simmer and cook for 15 minutes.  Remove the cobs and discard.  Add the kernels and simmer for 5 minutes.  Transfer in batches to a blender and blend thoroughly (I blended twice).   Strain through a sieve placed over a clean saucepan.  Push on the solids to extract all the liquid.

Add the cream to the soup and heat gently.  Garnish with snipped chives and Salsa.  Serve immediately. Serves 4 as a first course.