Friday, August 8, 2008

Corn soup, again?

Oh yes, corn soup again. However, my little dears, fear not your ears; I did a little "research" on the old tube land, and discovered that all the tube chefs out there prefer a "finer" corn soup than yours truly presented the last time around. Of course, what they mean by "fine" is "pretentious poop," but nonetheless here's my response:

Basic recipe:

Chicken stock (chicken, celery, carrot, onions, AKA mire poix)

A dozen ears of corn, shucked and kernels removed

Butter, flour, heavy cream, 2 gold potatoes, one Parmesan end, and whole fresh sage leaves.

Anyway, the video is coming soon, so keep your ears peeled.

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