Make this soup from Chowhound:
It's not hard to do. And I even skimped on the straining -
I never have the patience to strain a whole batch of soup.
In this case, I strained about a third of it, and made sure I seriously pureed the rest.
It was fine and we ate before midnight.
The soup was super creamy - even though there's no actual cream -
and sweet, with just a little spicy/smoky flavor. I loved it.
Make it now, while the corn is perfect.
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