Favourite recipe of the hour:
The sweet corn is the key to this soup. You can substitute in whatever vegetables you have on hand as long as you include the sweet corn, herbs, and milk.
- 3 ears frozen corn, kernels scraped, cobs reserved (use 2 if they’re very large)
- 2 cups peeled and diced potatoes, about half a pound
- 1/2 cup of peeled and diced celariac
- 4 cups cold water or vegetable broth
- 2 Tbs. olive oil or unsalted butter
- 1 large sweet onion, diced (or 3 leeks)
- salt and pepper
- 2 garlic cloves, minced
- 1 carrot, quartered and thinly sliced
- 1 tomato puree, with juice
- handful each of chopped basil and parsley
- 2 cups of milk (optional)
- salt and pepper to taste
Yields 8 to 12 servings.
- In a medium-large saucepan over high heat, combine the corn cobs, potatoes, celery and water, and bring to a boil. Turn the heat to low and simmer until the potatoes crush easily, about 30 minutes. Let cool.
- In a 4-quart saucepan over medium heat, warm the butter. Add the onion and a pinch of salt and saute for 5 to 7 minutes, until the onion is soft. Stir in the corn kernels, garlic, carrot, and tomatoes. Reduce the heat to low, cover, and cook for 15 minutes, stirring occasionally, until the vegetables are tender.
- Discard the corn cobs from the broth. Add the vegetables and broth to the other pot. Raise the heat to medium high and bring to a boil. Stir in the parsley, basil, and milk. Reduce the heat to low and simmer for 2 minutes.