A's been contributing to our menu planning in a big way this summer. I guess we're both really inspired by the west coast bounty. Oh, and the excellent restaurants, of course. Last night, A asked for a sweet corn soup similar to the one we've been enjoying at Irving Street Kitchen. And so I flipped through my cookbooks and magazine archive came upon Dorie Greenspan's summer corn soup.
It was really simple to throw together with my new VitaMix. You just cut the corn from the cob with a serrated knife, plop the cobs into a pot with some whole milk, and saute up some onions, carrots, and celery. Combine everything together, dump the cobs, let it simmer, and then ladle everything into the food processor. A few minutes later you have a bowl of frothy sweet corn soup with a hint of onion.
[1-2. c. lynn]
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