goes into this corn soup but corn, water and salt ...
well, chives if you want to get fancy.
used to be a chore. Consider early man, who spent a good
five hours running his prey to exhaustion, and then, panting
over collapsed antelope, had to ponder Step Two.
got it easy. Meat comes pre-felled, vegetables pre-grown,
oil pre-pressed. All we have to do is toss these ingredients
into a pot that someone else forged and set it over a fire
that someone else built and installed.
itís the age of convenience.
however, is still a chore. Many a modern man meets the
challenge by outsourcing the prep work. The grocery store
ó or delivery service ó offers pre-cut vegetables,
pre-mixed sauces, pre-chunked stew cubes. Fine developments
in the history of dinner.
a pleasure to find a recipe that needs no shortcuts, one
thatís simply simple. Say, a soup that calls for one
ingredient, 20 minutes and a spoon. If you donít count the
12,000 years it took to develop agriculture and indoor
plumbing, itís a snap.
About 7 cups, serves 6
fresh corn kernels sliced off 12 to 14 ears of corn
tablespoon kosher salt
ground black pepper
Simmer: Heap corn in a big saucepan. Pour in water and salt.
Bring just to a boil, lower heat and simmer, covered, until
corn turns tender, about 20 minutes.
Blend: Working in batches and mindful of the "hot
fill" line on the blender, swirl soup completely
Strain: Pour soup through a medium-mesh sieve into a clean
Serve: Reheat soup over a low flame. Scoop into bowls,
season with salt, pepper and chives (corn is sweet, so go
generous with the pepper and chives). Thatís it. Ramen
packet aside, soup doesnít get any easier.
"The Gourmet Cookbook."