This picture does not do justice to the soup! I made a few changes to the recipe such as 3 ears of corn did not seem 'corny' enough so I used 6. Also instead of 2 cups of water I used 1 cup of vegetable broth. It is delicious this way. Sprinkle some red pepper flakes on top and voila! Delicious!
I found a crispy baked kale recipe on someone's blog and now can't find it again. As soon as I do I'll post a link because its yummy! I used decorative kale because that's all my grocery store had but you can use green kale.
I think I'm caught up now! All my FFwD posts are up to date...I think. I'd better go back and double check, though.
French Fridays with Dorie
This looks yummy!
ReplyDeleteDefinitely agree on the need for extra corn! This was some great soup.
ReplyDeleteLove the thought of serving this with baked kale (If you're still looking, Joy the Baker featured a baked kale recipe not too long ago - paired with a carrot ginger soup).
I also added extra corn, but thought this soup overall was really good. I like the idea of the kale...my neighbor makes it and brings it to me and it is such a pretty garnish.
ReplyDeleteThanks for the link Cher. Missy, this is what I wanted to make for dinner after Grandma Ravioli was vetoed! Next time I'm cooking what you and I want...the men can go to Golden Corral:)
ReplyDeleteI had difficulty photographing this one as well. As you said, a bit too much white. But I think you did a great job of sprucing it up, your kale is especially gorgeous.
ReplyDeleteCongrats of getting caught up, I joined FFwD this year so I still have quite a back log to work through, but at least it is fun ``work''!
We loved this corn soup but did add more corn and no water. I used chicken stock instead of milk too. I would make it again, good job catching up on your FFWD posts !!!
ReplyDeleteThanks for the tip about extra corn! I haven't tried this one yet. I copied that Kale recipe, too! Haven't tried it yet, either :).
ReplyDeleteGreeat post thank you
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