Cook’s notes
Just so it’s clear: you may use just about any broth to make this soup. It just so happened that we had plenty of broth after boiling a whole beef (ox) tongue and my daughter discouraged me from throwing it away. Any kind of bone broth should be good. If you want to transform the soup into a vegan dish, use vegetable broth.
As for the fried shallots in the ingredients list, fried shallots can be bought in sealed bags from Asian groceries and markets. If unavailable, it’s easy enough to prepare it at home.
Corn and potato soup
Ingredients
- 4 cups broth
- 3 medium potatoes (choose floury over waxy)
- 2 ears sweet yellow corn
- salt
- ground black pepper
- ¼ to ½ cup fried shallots
- 2 tablespoons butter
Instructions
- Pour the broth into a pot and start heating it.
- Peel the potatoes and cut into half-inch cubes. Add to the broth.
- Cut off the corn kernels and add to the potatoes in the broth. Throw in the cobs too.
- When the broth boils, lower the heat, cover the pot and simmer the vegetables for about 30 minutes or until the potatoes are quite mushy.
- Taste the broth and add more salt or pepper, or both, as needed.
- Take the pot off the stove, fish out and discard the corn cobs and plunge in the immersion blender. Process for half a minute then add the fried shallots. Continue processing until the soup is thick but there are still visible bits of potato and corn.
- Stir in the butter until melted and blended, and serve the soup immediately.
Shiitake and asparagus stir fry
