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American Grown

Corn Soup with Summer Vegetables

Page 234

Cuisine: North American | Course Type: Soups and Stews

(1 review)

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Recipe Reviews

6th July 2013

kateq from annapolis, md

The corn stock is absolutely ethereal and worth every bit of the work. The corn soup, strained, infused with thyme and just slightly thickened is terrific. I did not bother with the seared corn--we had the soup with some grilled veg and loved it. I have also used the corn stock as a base for other soups. It's really a lovely thing.

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