Preparation info

  • Serves

    6

    • Difficulty

      Easy

Appears in

A Canon of Vegetables

A Canon of Vegetables

By Raymond Sokolov

Published 2007

  • About

I used to make this soup by running a knife down each row of kernels and then pressing out the starchy “milk.” This is donkey work and unnecessary if you have a food mill. The soup is not corn chowder, which would leave the kernels intact. It extracts the inner cornness from the kernels but preserves their memory, not only in flavor but in its garnish of whole kernels.

Ingredients

Method