French Fridays with Dorie: Corn soup

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.

Want to join French Fridays with Dorie? Join here.

French Fridays with Dorie participants do not publish the recipes on our blogs, rather, we prefer if you purchase Around My French Table for yourselves (trust me, you definitely want this book!)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.

68 thoughts on “French Fridays with Dorie: Corn soup”

  1. Your photos of the soup are wonderful. I recently got my copy of Around My French table, but not in time for this week’s recipe. I’ll probably try this one soon anyway just because it sounds (and looks) so great. Nice post!

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  2. Mmmmmmm….you followed all the instructions 🙂 I didn’t puree and forgot the scallions and creme fraiche in the fridge…it was still a winner. Gorgeous bowl of soup!!

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  3. What lovely bowls, they are the perfect color to set this soup off! And I agree that the sweetness from the corn definitely needed something salty to balance it out. I didn’t use any bacon, but after tasting how sweet the soup was I really appreciated how good bacon would have been with it.

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  4. Your soup looks wonderful, Mardi. I should give my little blue bowl a bit more use! Homemade bacon bits was the way to go with this one, definitely.

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  5. Your photos are so beautiful, with that very yellow corn against the blue! I agree, the garnish really made the dish – salty bacon and the tangy creme fraiche (I used Greek yogurt, which was also delicious) against the sweet summer corn.

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  6. I love how vibrant your photo is! Makes me hungry for more soup! I bet it is good cold, but I like the contrast of the creme fraiche (which I’m now addicted to) and the warmth of the soup.

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  7. D made the same comment about the savories, thought the soup was too sweet without. Frankly, since D pretty much refuses to eat soup, I was impressed it was eaten at all. I too loved that I had nearly all the ingredients for this soup at my fingertips.

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  8. I love corn soup, but I haven’t had a good bowl since I became vegan – I need to fix that! Also, love the idea of French Fridays with Dorie.. I may have to join. Except I’m pretty sure the French are against baking/cooking without butter.

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