By David Harbilas
The title of this dish is deceptively simple, mostly because the method involves a degree of skill and patience.
It isn’t a hard soup to make, but it does require a little time.
The result, however, is well worth it.
Essentially, it is two purees combined together, and little more than that. But each puree is made with care, so that one is getting a combination of two intense flavors.
Makes 8 cups
- 4 ears of corn, still in the husks
- 1 carrot
- 1 rib of celery
- 1 onion Read the rest of this entry »