The thirty-first recipe I made from Dorie Greenspan's Around My French Table cookbook, was Corn soup found on page 60. I'm all about the soup recipes every day and I figured this was the time of year to be making corn soup, when you can get the fresh corn on the cob to use in the soup.
Ingredient list: corn, milk, butter, onion, salt, celery, carrot, garlic, water, thyme, rosemary, bay leaf, white pepper, scallion, chile pepper, and bacon.
This was a good soup, not a great soup, but a good soup. It was a little mild for me, not exactly boring, but sort of just so-so in taste satisfaction, so the next day I added leftover chicken, adobo chile, and sprinkled a little pepper jack cheese on the top. It made another lovely lunch with just a little more punch.
