Corn and potato soup
Made with salvaged broth in which beef (ox) tongue slow cooked for six hours, all I had to do was simmer the corn and potatoes in the broth, then process everything with an immersion blender.
Servings 4 people
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.
