Name: Sweet Summer Corn Soup
Yield: Makes 8 servings
Ingredients: 2 qt/2 L Easy Vegetable Stock or low-sodium vegetable broth; 6 ears fresh sweet corn; 3 tbsp olive oil; 2 large yellow onions, medium dice; 4 large stalks celery, thinly sliced; 2 tbsp fresh thyme, chopped, or 2 tsp dried thyme; 1 1/2 lb/680 g yellow potatoes (such as Yukon Gold), medium dice; Salt; 1/2 tsp paprika; Freshly ground black pepper; Big pinch of cayenne pepper; Big pinch of ground coriander; 1 1/2 cups/360 ml plain, unsweetened soymilk; 1/2 cup/15 g cup packed chopped fresh flat-leaf parsley; 1 red bell pepper for garnishing

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Sweet Summer Corn SoupSara Remington

Perfecting this recipe required a mother-daughter collaboration. My mom started it off by cutting the kernels off the cobs, simmering the corncobs in the stock, and then scraping the cobs to capture every ounce of delicious corn flavor. Her friend Darryle Pollack taught her the trick of including potatoes and blending part of the soup to thicken it. I added warming spices like paprika and cayenne pepper to complement the sweetness of the summer corn and topped it with charred red bell peppers. Together we created a perfect soup. —Marea

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