The recipe for today is another inspiration from the Grey Goose cookbook...really a very worthwhile publication, and with beautiful photographs...plus, you know, recipes that involve alcohol of some kind. Even if the alcohol part gets cooked off, there's still something sexy about putting liquor in your meal. You know it. We harvested lots of corn this weekend from the garden...though a lot of it was eaten as corn-on-the-cob, and a goodly portion was blanched and frozen in bags, some of it was saved for this delicious dish.
4 cups of corn
6 cups of veggie broth
1.5 T italian seasoning
4T scotch
S+P
Garlic
1. Boil. Put corn and broth in saucepan, bring it to a boil, and simmer for about ten minutes.
2. Blendify. Process about 3/4 of the soup so that it's all blended and chowdery. Try not to use a small food processor that only takes about 3 tablespoons at a time and doesn't handle liquids well.
3. Final cookage. Put all the soup, blended and not, back in the saucepan and add the spices and scotcheroony. Simmer for about half an hour. Yer done! You can serve chilled, if you like, or make some pigs-in-a-blanket and call it a day.
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