This is the first time I’m making corn soup. I’m not sure if corn soup is French but Dorie thinks it would have been had sweet corn been one of their native crops. This soup is delicious and, as Dorie said, quite substantial (probably due to the corn’s high fibre content and the whole milk!)
The base of the soup – fresh yellow corn.
I got the corn from the Farmers’ Market that opens every Thursday in my town. Most of the farmers were selling peaches and cream corn and just one had a box of yellow corn.
The soup was easy to make – so glad for my immersion blender! I like that it has celery and carrot in it too. It’s a sweet soup with strong flavours from the herbs – rosemary and thyme. I thought my kids wouldn’t like it because of the mixed flavours but they finished their soup. I might use 2% or low-fat milk the next time I make this so it won’t be so filling. We had pizza for dinner with the soup and I couldn’t finish my pizza…
Dorie suggested a garnish for the soup comprising of corn kernels, chopped scallions, chile pepper or cayenne, chopped bacon, and creme fraiche for serving. I didn’t have any of these but I dropped some of the bacon bits from my pizza into the soup and they did go well! As Dorie explains, “because the soup is sweet, it takes well to salty additions…”