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Soup, Fresh Corn, Herb and Potato Recipe


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     Soup, Fresh Corn, Herb and Potato

Category   Salads - Soups - Sidedishes
Sub Category   Gluten-Free
Servings   2-3-

4 cups water
1 Edwards N Sons Not Chickn bouillon cube
1/2 tsp kosher salt, plus more
2 ears fresh corn
6 oz small white potatoes
1 oz, about 3, green onions, divided
small slicing tomato, or 6-8 salad tomatoes
1/2 tsp freshly ground black pepper
1 sprig basil
3 sprigs thyme
3 sprigs parsley

Place a sauce pot over high heat. Add 4 cups water, bouillon cube and 1/4 teaspoon kosher salt.
MISE EN PLACE Shuck corn. Cut kernels from corn. Scrape milky liquid from cob; add cobs to broth. Chop tomato. Dice potato. Chop green onion, keeping white and green parts separate. Pick and chop parsley leaves. Pick and slice basil leaves. Pick and chop thyme leaves; add stems to broth.
When broth boils, add corn, potato and onion whites. Reduce heat to medium-high. Boil until potatoes are tender, 10-15 minutes depending on size of dice.
When potatoes are tender, discard corn cobs and thyme stems. Fold in chopped tomato, onion greens, parsley, chopped thyme and 1/2 teaspoon pepper. Taste and adjust seasoning as desired with kosher salt and pepper.
Serving Suggestions
BLT, fresh fruit

Originally Submitted

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