Put shallot, celery, and broth in a medium
saucepan, bring to a boil, then reduce the heat
to maintain a simmer and cook until the
vegetables are soft, about 10 minutes.
TRANSFER the shallot mixture to a food
processor, add teh corn and process until
smooth. ADD Watch closely - do not overcook
the soup or it will lose its vibrant color.
REMOVE from heat, add the pepper and serve.