Summertime brings a lot of fresh corn on the cobb, and I recently made this sweet creamy corn soup using fresh sweet white corn. I love the flavor of sweet corn, so this soup is so easy to make because of the natural sweetness of the corn. It's important, though, to put the soup puree through a chinois because of the pulp of the corn kernels, which is hard to avoid. So for a creamy soup, you have to do this extra step. But overall, the ingredients are simple and you're rewarded with a sweet summertime soup. Enjoy!
Thursday, June 21, 2007
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