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The Freshest Corn Soup Recipe


The Freshest Corn Soup Recipe
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This is so simple to make and fresh tasting! A real family favorite! Enjoy! :)

Noir

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Ingredients
  • * 4 corn ears*
  • * 1 + 1/4 cups whole milk
  • * 2/3 cup heavy cream
  • * Salt and pepper
  • * Touch of paprika
  • * Mix of chervil and parsley
  • *I used bicolor corn ears for this soup. Note that the soup texture is rather thick. If you like it thinner, add more milk or cream.

Directions
  1. * Cook the corn ears (without the husks) in salted water for 15 min. Rinse them and cut the kernels off with a sharp knife.
  2. * Place the milk and cream in a pot with the corn kernels (keep a few on the side). Add the herbs, salt and pepper and a touch of paprika, and bring to a gentle simmer.
  3. Cook for 15 minutes.
  4. * Stop the heat and mix the soup in a blender.
  5. * Serve with fresh herbs, the reserved corn, and fresh paprika.
  6. Do not forget a hearty piece of country bread too.

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Comments


A lovely thing to see first thing. Thanks hon.


Ah, Noir, you hit a weakness of mine - fresh corn. When it is in season, we eat it almost daily. I like to freeze the whole cobs for making soup in the winter - your recipe will be on the menu for sure when the new crop arrives this summer...delicious sounding, and the picture proves it is so! Thank you~


Love fresh corn, and a great recipe! *smile*


A must make for sure....:)


This is a must make!


Yummy, I love corn and this sounds delicious!


Yummy Noir!


Yummy - I am crazy about soup and this looks lovely.


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