|Using a tube pan to strip the corn makes it easy!|
I’ve been cooking and baking with the very talented French Fridays with Dorie group since October 2010. We’re working our way through Around My French Table by Dorie Greenspan. This week’s challenge is for Crunchy Ginger-Pickled Cucumbers. Since I don’t care for cucumbers or ginger, I decided to make up one of the recipes I’ve missed. Summer corn is at peak freshness, so I choose to make Dorie’s Corn Soup.
|Corn cobs imbue milk with flavor as they simmer.|
|The sauteed vegetables smell so delicious that I was ready to eat them as is!|
It’s easy to make and absolutely delicious. Since our market had corn 7 for $1, I doubled the recipe. Once I had the soup going, I read back through the recipe and realized that I’d left out 4 cups of water. Honestly, the soup didn’t need it. The 6 cups of milk provided plenty of liquid, so I didn’t add the water.
Dorie suggests that since the soup is so sweet it serves as a good base for savory toppings, so we topped it with shredded cheese, green onions, and bacon bits. Absolutely delicious!
|California Brown Pelican – Channel Islands Harbor, CA|