Let’s talk about sweet corn. I love it. Yellow corn. White corn. Bi-color corn. I don’t discriminate.
And tomatoes. Let’s talk about them too. If you don’t like tomatoes, it’s because you’ve never bit into a ripe juicy slice. I think the smell of vine ripe tomatoes might be the best smell in the world.
Also, we must discuss basil. I think the smell of basil might be the best smell in the world. (Sorry, I have a short attention span.) I’ve always wanted an herb garden; but, we simply don’t have the space – indoors or outdoors for one. So imagine my husbands surprise when I came home the other day with potted basil. It’s currently living on the kitchen table. Trust me on this, it’s $3 well spent.
I might have, accidentally on purpose, bought 15 lb of tomatoes and more than a few eats of corn on that same shopping trip.
Heat olive oil in a 3.5 qt pot over medium flame. Add onions and cook 6-8 minutes or until translucent
Meanwhile, bring a second pot full of water to boil. Drop tomatoes in and cook for 90 seconds or until the kinds begin to peel off the tomatoes. Immediately plunge into a bowl of ice water. The skins should peel right off. Discard skins. Chop tomatoes.
Add garlic to onions and stir for 1 minutes. Stir in tomatoes, corn, and basil. Add water and bring to a boil. Mix in consomme, reduce to a simmer and cover. Cook for 30 minutes.
Using an immersion blender, puree soup leaving small bits of corn whole for texture. Add salt. Cover and cook for an additional 10 minutes.
Taste and adjust seasoning as needed.
The two most important things you should know about me: I’m newly married and I LOVE to cook. I delight in experimenting with new recipes, new cuisines, and new ingredients. I read cookbooks in bed and rarely make the same thing twice. When the urge strikes, I also bake. I strive to cook healthful nutritious food. Sometimes, I end up making…Read More