Chef Dan Barber
Sweet Corn Soup
In a medium pot, heat oil over medium heat; add onions and carrots.
Cook until lightly caramelized, then add shallots and garlic. Cook for
5 more minutes.
Add corn and cook for 8-10 minutes, stirring frequently. Add lemon
verbena and thyme and cook 2 minutes.
Add stock and simmer for 10 minutes. Season with salt and pepper.
Remove from heat and take out the lemon verbena and the thyme.
Puree in a blender and strain through a fine strainer.
More Info: Kids Friendly