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Soup for you.

douglas_bd

Summer is quickly receding, but I made these two soups last night with some ingredients that are about to disappear for a while.

Sweet Corn Velouté with Miso Corn and Scallion garnish (Not a velouté exactly, but pressure caramelized corn pureed with stock made from toasted corn husks and cobs)

ChefSteps Microwave Tomato Soup with Cream and Basil Oil - This was supposed to have a mozzarella cream for a caprese soup, but I got started late and didn't have time to pull that piece together before we had to head out.

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Comments

tshewman

I enjoyed the basil oil combination. I haven't tried the corn soup/veloute yet, but have plenty of toasted corn stock in the freezer. I find the corn stock a fun ingredient to do spaghetti, ravioli, miniature corn (ala Jose andres) etc.