Corn Stock

Corn soup needs a light stock, one that won't discolor the soup as other vegetable stocks would or take away from the delicate, sweet flavor of the corn. Make this conservative stock with the shaved corn cobs after you've removed the kernels. Since our corn soup recipes vary, simply use the number of cobs the soup recipe calls for. Of course you can use whole ears of corn if you have an abundance.

 shaved corn cobs, broken into halves or thirds
1  yellow onion, thinly sliced
1  medium-siz potato, sliced
1  celery rib, sliced
5 sprigs parsley, coarsely chopped
5 cloves garlic, in their skin, crushed with the side of a knife blade
1 teaspoon salt
1/2 teaspoon peppercorn
9 cups cold water
Combine all of the ingredients in a stockpot. Bring the stock to a boil, then reduce the heat to low and simmer, uncovered, for 1 hour.

Pour the stock through a strainer, press as much liquid as you can from the vegetables, and discard them.

Ease of Preparation: Easy

Preparation Time: 30 min

Cook Time: 1 hr

Servings: makes about 7 cups

Recipe By: Annie Somerville

From:  Field of Greens: New Vegetarian Recipes From The Celebrated Greens Restaurant
Used with permission of Scribner