Usually, I’m not big on soups in the summertime, but this one tastes like summer. My husband had three bowls, and even my 2-year old said it was “yummy!”
3 large ears of corn, kernels removed and cobs reserved
1 onion, diced
2 ribs of celery, diced
3 carrots, diced
2-3 Yukon gold potatoes, diced into 1/2 inch chunks (do this right before you add them to avoid browning)
1/2 cup dry Vermouth
1/3 cup heavy cream
4-5 sprigs of thyme
1 Tbsp olive oil
plenty of salt and pepper
1. Heat the olive oil in a heavy bottomed dutch oven or soup pot. Add the carrots, onions, and celery. Salt generously (you’ll be using this to make the stock, so don’t be shy with the salt!) and add a little pepper. Cook until softened (about 5-7 minutes).
2. Add the Vermouth and cook until it has cooked down a bit (you won’t clearly be able to see the liquid).
3. Add the corn cobs, thyme (tied to together in a bundle, for easy removal), and 6-8 cups of water. Bring to a boil, cover, and reduce the heat to a simmer. Allow the stock to simmer for about an hour, developing flavor from the veggies and the corn cobs.
4. Add the potatoes to the soup and raise the heat to a low boil. Cook until the potatoes are tender, about 20 minutes.
5. Remove the corn cobs and the thyme. Stir in the corn kernels and the cream. Turn off the heat, cover the pot, and allow the heat of the soup to cook the corn through for about 5 minutes. Taste for salt and pepper (you may be surprised at how much salt you need, but remember that you are creating a stock from scratch, so it needs salt for flavor!)