Corn Soup with Tomato Garnish

1. 1

   To make the corn stock, in a saucepan, combine the corncobs and chicken stock and bring to a boil over medium heat.

2. 2

   Decrease the heat to low and simmer until the stock has taken on a light corn flavor, about 10 minutes.

3. 3

   Remove the corncobs, strain the stock into a bowl, and set aside.

4. 4

   To prepare the soup, in the same saucepan, heat the oil over medium heat and cook the onion until soft and translucent, about 5 minutes.

5. 5

   Add the garlic and cook until fragrant, 45 to 60 seconds.

6. 6

   Add the corn kernels, potato, and cornmeal.

7. 7

   Add enough of the corncob-infused stock to cover.

8. 8

   Add the bouquet garni and bring to a boil over medium-high heat.

9. 9

   Decrease the heat to low and simmer until the chopped potato is tender, about 20 minutes.

10. 10

    Meanwhile, to prepare the garnish, combine the tomatoes and any juices, olive oil, and herbs.

11. 11

    Season with salt and pepper.

12. 12

    Set aside.

13. 13

    To finish the soup, in the saucepan, using an immersion blender, puree the soup.

14. 14

    Or ladle the soup into a blender and puree until smooth a little at a time.

15. 15

    Leave it coarse and chunky if you prefer a more rustic soup, or puree until smooth for a more elegant soup.

16. 16

    Stir in the cream and reheat.

17. 17

    Taste and adjust for seasoning with salt and pepper.

18. 18

    To serve, spoon into bowls and top with the tomato garnish.

19. 19

    Serve immediately.

* Per serving · 4 servings · Values may vary.