Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 Sprigs parsley
1 Leek
1/2 Carrot; cut lengthwise
1 Stalk celery; chopped
1/4 Bay leaf
1 pn Sage
1 pn Thyme
2 Thick slices bacon, diced
1 c New corn pulp
1/2 c Onion; chopped fine
1/2 c Celery; chopped fine
4 c Chicken broth
3/4 c Raw potatoes; diced
1 1/2 c Tomatoes; peeled chopped
1 pn Cayenne pepper
1/2 c Heavy cream
1 ts Cornstarch

"The key to this delicious soup is to gently scrape the kernels off
the corn cob with a table fork so the skins remain on the cob,
leaving you with only the fresh pulp."

Use a 12" square of cheesecloth to make a bouquet garni of the
first 7 ingredients and set aside. In a large saucepan over medium
heat, first soften the bacon, then add the corn, onions, and celery
and saute until tender, about 5 minutes. Add the chicken broth,
potatoes, tomatoes, and the bouquet garni. Bring to a boil, reduce
heat and slow boil for 1 hour. Remove the bouquet garni. Add the
cayenne pepper. Meanwhile, using your fingers, dissolve the
cornstarch in heavy cream at room temperature. Add cornstarch/cream
mixture to soup and stir until heated through.

This recipe comes from the A. T. S. F. RR.

FROM: DINING BY RAIL by James D. Porterfield. Pub by St. Martin's
Press of New York - 1993. ISBN 0-312-08768-3

Shared by Robert Rostrup

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