Yield: 8 servings
Measure | Ingredient |
---|---|
4 \N | Sprigs parsley |
1 \N | Leek |
½ \N | Carrot; cut lengthwise |
1 \N | Stalk celery; chopped |
¼ \N | Bay leaf |
1 pinch | Sage |
1 pinch | Thyme |
2 \N | Thick slices bacon, diced |
1 cup | New corn pulp |
½ cup | Onion; chopped fine |
½ cup | Celery; chopped fine |
4 cups | Chicken broth |
¾ cup | Raw potatoes; diced |
1½ cup | Tomatoes; peeled & chopped |
1 pinch | Cayenne pepper |
½ cup | Heavy cream |
1 teaspoon | Cornstarch |
"The key to this delicious soup is to gently scrape the kernels off the corn cob with a table fork so the skins remain on the cob, leaving you with only the fresh pulp." Use a 12" square of cheesecloth to make a bouquet garni of the first 7 ingredients and set aside. In a large saucepan over medium heat, first soften the bacon, then add the corn, onions, and celery and saute until tender, about 5 minutes. Add the chicken broth, potatoes, tomatoes, and the bouquet garni. Bring to a boil, reduce heat and slow boil for 1 hour. Remove the bouquet garni. Add the cayenne pepper. Meanwhile, using your fingers, dissolve the cornstarch in heavy cream at room temperature. Add cornstarch/cream mixture to soup and stir until heated through.
This recipe comes from the A. T. & S. F. RR.
FROM: DINING BY RAIL by James D. Porterfield. Pub by St. Martin's Press of New York - 1993. ISBN 0-312-08768-3 Shared by Robert Rostrup