This week’s French Fridays with Dorie was an easy one. So easy that I was able to make it in about 30 minutes from start to finish. I loved that I could use fresh Ontario corn and that it didn’t require any fancy ingredients – corn, carrots, celery, onions, garlic, milk and water. The stripped corn cobs are simmered in the milk to infuse it with even more corn flavour whilst the vegetables cook and then the milk is poured over the vegetables to simmer for about 20 minutes. A few stabs of the immersion blender later and you have this gorgeous, sunny yellow soup. You can actually find this recipe online, here.
I topped this with some (homemade) bacon bits, scallions and a dollop of crème fraîche (which I can finally buy in my local supermarket – thanks Liberté!). I enjoyed this soup, perhaps more than Neil, who suggested that it was only good because of the toppings. I agree that the sweetness of the corn (this was REALLY sweet) needed to be balanced by some salt so the bacon was a perfect touch. I also found it to be quite rich, though I used part skim (2%) milk – for a thinner and less rich soup in warmer weather, I might suggest more water added in just before it’s being blended.
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French Fridays with Dorie participants do not publish the recipes on our blogs, rather, we prefer if you purchase Around My French Table for yourselves (trust me, you definitely want this book!) which you can do here on Amazon or Amazon Canada. Or for free worldwide shipping, buy from The Book Depository.