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Ease of Preparation: Moderate
Preparation Time: 1 hr
Cook Time: 2 hrs
Servings: makes 8 to 9 cups
Recipe By: Annie Somerville
From: Field of Greens: New Vegetarian Recipes From The Celebrated Greens Restaurant
Used with permission of Scribner
Hearty and versatile, this staple of our summer menu is made without milk or cream. Instead, sweet corn and new potatoes are cooked together in Corn Stock, then puréed to make the soup base. Kernels of corn, cubes of new potatoes, and celery add the texture. The flavors are rich and full, even better on the second day. This soup loves herbs - sprinkle with chopped basil, Italian parsley, marjoram, or chives. For a richer soup, garnish with grated cheddar cheese and sprinkle with parsley or chives.