Corn Soup with Summer Vegetables

Page 234

Cuisine: North American | Course Type: Soups and Stews

(1 review)

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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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