I was rather excited about making this week’s corn soup. Even though I’m back to cooking solely for myself, I can’t pass up an opportunity to make a big pot of soup, freezing a good portion of it, and re-heating it for later consumption. I’m a firm believer that soups taste better over time because the flavors have longer to meld. Plus, I made corn pudding yesterday, so I already had ears of corn on hand.
I have a growing fondness for soup garnishes as well. Though I’m still not a fan of scallions, I’m always game for some cheese, creme fraiche, or crumbled bacon to add heartiness and texture to a soup. This time was no different because I added crumbled bacon, sour cream, grilled shrimp and a sprinkling of cayenne. It really added a “fanciness” to this corn soup.
To see how other bloggers fared with this corn soup, check out French Fridays with Dorie where we make recipes from Dorie Greenspan’s Around My French Table: More Than 300 Recipes from My Home to Yours.