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Chef Nick Demarest, Harvest Moon Cafe, Sonoma, CA
Ingredients:
5 ears Fresh corn
1 Large onion, sliced
3 Russet Potatoes, peeled and chopped
1 T Minced garlic
4-1/2 cups Corn Stock
Salt, Pepper, Hot Pepper
Directions:
- Shuck corn and cut it off the cob
- Put cobs into a pot and cover with water. Let simmer for 30 minutes.
- Saute onions in olive oil until translucent
- Add garlic, pinch hot pepper, salt, potatoes, and corn.
- Pour in corn stock, boil until potatoes and corn are cooked through.
- Puree soup
- Add salt to taste
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