Carrot-Corn Broth

Name: Carrot-Corn Broth
Ingredients: 1½ tablespoons unsalted butter at room temperature; 1 cup carrot juice (12 ounces carrots); Kosher or sea salt and freshly ground pepper; Drops of hot sauce; Kosher or sea salt and freshly ground pepper; Kosher or sea salt and freshly ground pepper; ¾ cup corn juice (4 cups sweet corn kernels, cut from 4 large ears); ¾ cup corn juice (4 cups sweet corn kernels, cut from 4 large ears); 1 cup carrot juice (12 ounces carrots)

Preparation info

Makes
2 cups

Difficulty
Easy

Appears in

From the Earth to the Table

By John Ash

Published 1995

About

Ingredients

¾ cup corn juice (4 cups sweet corn kernels, cut from 4 large ears)
1 cup

Soup
Gluten-free
Vegetarian

Method

In a small saucepan, warm the corn juice and carrot juice over medium heat to just below the simmer. Whisk in the butter and drops of hot sauce. Season to taste with salt and pepper. Keep warm.