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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This is so simple to make and fresh tasting! A real family favorite! Enjoy! :) Ingredients:
* 4 corn ears |
* 1 + 1/4 cups whole milk |
* 2/3 cup heavy cream |
* salt and pepper |
* touch of paprika |
* mix of chervil and parsley |
*i used bicolor corn ears for this soup. note that the soup texture is rather thick. if you like it thinner, add more milk or cream. |
Directions:
1. * Cook the corn ears (without the husks) in salted water for 15 min. Rinse them and cut the kernels off with a sharp knife.
2. * Place the milk and cream in a pot with the corn kernels (keep a few on the side). Add the herbs, salt and pepper and a touch of paprika, and bring to a gentle simmer.
3. Cook for 15 minutes.
4. * Stop the heat and mix the soup in a blender.
5. * Serve with fresh herbs, the reserved corn, and fresh paprika.
6. Do not forget a hearty piece of country bread too.
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