Could there ever be too much ripe sweet corn? Sometimes at the end of Summer if feels that way when the corn is piled high in the market or overflowing in a large bin at a farm stand. There are a lot of things out there to make with fresh corn but one of my favorites is a pureed corn soup garnished with a tomato salad. Snip a few herbs from the garden to season your soup and gather up the last few stragglers from your tomato plants to add to the salad. Sugar snap peas add some crunch and along with jalapeno peppers, cherry tomatoes, raw corn kernels, minced scallions and fresh herbs your simple fresh corn soup becomes quite a satisfying meal all by itself. This week’s choice for French Fridays with Dorie suits me just fine but I did make quite a few changes to the recipe. The biggest one was no milk in the soup, I’m not a lover of milk so I used chicken stock. I also left out the celery due to non-celery eating members of my family. The fresh salad served as a garnish on top of the soup is a perfect place to get creative and would be fun to switch up next time. I put my soup through the blender but didn’t strain it as I like the texture of the corn but for a fancy dinner party a silkier texture would be lovely especially served in little cups. I hope everybody has a relaxing weekend filled with family, friends and happy cooking.
Please check out the other links to corn soup from the online cooking group, French Fridays with Dorie here and consider participating as we cook our way through Around My French Table by Dorie Greenspan. I also submitted my adaption of Dorie’s recipe to Honest Cooking, an online cooking magazine that features recipes and stories about honest food from all over the globe.