4 Sprigs parsley

1 Leek

1/2 Carrot -- cut lengthwise

1 Stalk celery -- chopped

1/4 Bay leaf

1 pn Sage

1 pn Thyme

2 Thick slices bacon, diced

1 c New corn pulp

1/2 c Onion -- chopped fine

1/2 c Celery -- chopped fine

4 c Chicken broth

3/4 c Raw potatoes -- diced

1 1/2 c Tomatoes -- peeled & chopped

1 pn Cayenne pepper

1/2 c Heavy cream

1 t Cornstarch

"The key to this delicious soup is to gently scrape the kernels off the corn cob with a table fork so the skins remain on the cob, leaving you with only the fresh pulp." Use a 12" square of cheesecloth to make a bouquet garni of the first 7 ingredients and set aside. In a large saucepan over medium heat, first soften the bacon, then add the corn, onions, and celery and saute until tender, about 5 minutes. Add the chicken broth, potatoes, tomatoes, and the bouquet garni. Bring to a boil, reduce heat and slow boil for 1 hour. Remove the bouquet garni. Add the cayenne pepper. Meanwhile, using your fingers, dissolve the cornstarch in heavy cream at room temperature. Add cornstarch/cream mixture to soup and stir until heated through. This recipe comes from the A. T. & S. F. RR. FROM: DINING BY RAIL by James D. Porterfield. Pub by St. Martin's Press of New York - 1993. ISBN 0-312-08768-3

Shared by Robert Rostrup