Boil some whole milk and add corn cobs (this is my favorite part...I love that we use the corn cobs to infuse the milk with the essence of corn!)
Then you gently saute onions in butter until they glisten, but do not take on any color.
Then you add in the other veggies and saute until tender.
Also, I wasn't suppose to put the herbs in the pot while the veggies were sauteing, so I had to fish them out and then add them with the liquids a bit later. Jeez, if I'd read every word of the recipe before I start, I wouldn't have to fish rosemary and thyme out of a hot pot. After sauteing the veggies, you add the liquids and simmer for about 20 minutes. Then you pick out whatever herb stems you can, use your immersion blender and blend it all up. Dorie says if you want really smooth soup, put it through a sieve...I didn't want really smooth soup.
I loved how the carrot added a little color (unfortunately, I had to use white corn, so my soup was not an amazing yellow, but it was still pretty enough). I'm going to serve the soup for lunch later today with Dorie's suggested crumbled bacon (my own home made bacon of course) and a bit of sour cream (can't find creme fraiche close to home). The soup on it's own is really light, flavorful and delicious, can't wait to try it with the bacon and sour cream.
|Not nearly as pretty as when it was cooking.|