Corn Soup | PCC Natural Markets

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Corn Soup

Serves: 4

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This soup is served in the recipe for Summer Scallops with Corn Soup.


These ingredients are:
egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free


If you are using fresh corn, fill a small saucepan with salted water and bring to a boil. Meanwhile, fill a bowl with ice water. When the water is boiling, add corn. Cook until it is barely cooked through but still tender, about 2 minutes. Transfer corn to a colander, drain, and then plunge it into the ice bath. When cool, drain through a colander.

In a blender combine corn, clam juice and butter until smooth (you can pass the soup through a fine-mesh strainer if you want a more luxurious texture). Season to taste with salt and pepper. Add honey if you feel the soup needs a bit more sweetness.

If using in the recipe for Summer Scallops with Corn Soup, set aside and keep warm until ready to assemble dish.

Recipe by Becky Selengut, PCC Cooks instructor

Source: Demonstrated at the 2011 Taste PCC event

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