Corn Soup a la Patricia Wells...from the kitchen of One Perfect Bite, courtesy of Patricia Wells

Step 1

With a sharp knife scrape kernels off corn cobs. Be sure to catch any milky liquid that is released while you do this.

Place kernels, cobs and milky liquid in a saucepan or skillet large enough to hold them in a single layer. Add milk and salt. Cover and bring to a simmer over low heat.

Cook at a bare simmer for 45 minutes. I let mine simmer for an hour and then sit for an hour before proceeding.

Remove corn cobs, and put milk and corn mixture in a blender and puree until corn is broken up but still maintains a bit of texture. Adjust seasoning, adding salt and pepper to taste.

Just before serving, garnish with pimentón and cilantro. Serve warm or cold.

Yield: 6 servings.