I posted this delicious corn soup last August and it’s that time of year again to put this one together. Delicious fresh ingredients perfect with dinner or a lovely lunch soup. Farm to Table Time once again.
The corn is so delicious right now that I had to make this soup. I was going to save this recipe for the Fall but I used the fresh Olathe corn at the market now and couldn’t wait to share. When the corn is not as fresh and sweet you can definitely use frozen . I used fresh tomatoes from the farmers market and fresh Olathe corn ( local in Colorado) but I happen to know Long Island has particularly good sweet local corn. So while the getting is good and you can get fresh vegetables please do so. Farm to Table here we go again.
I made this soup for dinner as an appetizer. I think it would be good cold but I prefer it warm.
2 tablespoons extra-virgin olive oil
2 shallots , coarsely chopped or 1 large one
1 teaspoon kosher salt ( more to taste)
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