Cream of corn soup from The Way To Cook by Julia Child

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Notes about this recipe

  • Rinshin on September 04, 2017

    So simple and oh so delicious using fresh white corn. I used 3 ears of corn instead of 4 and it was perfect. I did cook the soup for about 35 min with the corn cobs for more corn taste after scraping off the corn a la Gjelina. Removed the cobs and pureed using a hand stick. Added a tiny bit of sugar and the creme fraiche from this book as well. I may add Mexican cheese with leftovers.

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