Creamy corn & fresh mint soup

Instructions

1. Mix onion, celery, garlic, and water in large microwavable bowl. Cover with plastic wrap (or other microwave-safe cover) and vent one corner. Microwave on High until vegetables soften, about 5 minutes. Add corn and broth. Microwave, covered, on High until corn is tender and soup is beginning to boil, about 5 minutes longer. Stir in half-and-half, salt, pepper, and ⅓ cup whole mint leaves. (Alternatively, you can cook the soup in a medium saucepan on the stove.)
2. Puree soup, in batches, in blender. Serve sprinkled with sliced or whole small mint leaves.
3. Serving size: about 1 ¼ cups