Ingredients
- 4 sprigs parsley
- 1 leek
- 1 stalk celery (chopped)
- 1/2 carrot (cut lengthwise)
- 1/4 bay leaf
- 950 ml chicken broth
- 230 gr tomatoes (peeled)
- 150 gr corn pulp (new)
- 120 ml cream (heavy)
- 110 gr potatoes (raw diced)
- 60 gr onion fine (chopped)
- 50 gr celery fine (chopped)
- 3 gr cornstarch
- 1 gr thyme
- 1 gr sage
- 1 gr cayenne pepper
- 2 slices bacon (thick)
"The key to this delicious soup is to gently scrape the kernels off the corn cob with a table fork so the skins remain on the cob, leaving you with only the fresh pulp." Use a 30 cm square of cheesecloth to make a bouquet garni of the first 7 ingredients and set aside. In a large saucepan over medium heat, first soften the bacon, then add the corn, onions, and celery and saute until tender, about 5 minutes. Add the chicken broth, potatoes, tomatoes, and the bouquet garni. Bring to a boil, reduce heat and slow boil for 1 hour. Remove the bouquet garni. Add the cayenne pepper. Meanwhile, using your fingers, dissolve the cornstarch in heavy cream at room temperature. Add cornstarch/cream mixture to soup and stir until heated through. This recipe comes from the A. T. & S. F. RR. FROM: DINING BY RAIL by James D. Porterfield. Pub by St. Martin's Press of New York 1993. ISBN 0-312-08768-3 Shared by Robert Rostrup