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EST. 2011 BY LIZ RUEVEN
Late Summer Corn Soup Spans the Seasons
Photo: Liz Rueven

Late Summer Corn Soup Spans the Seasons

What took me so long to simmer stock from all of those corn cobs we’ve been nibbling on all summer?

It’s not too late now that you know you should be making this effortless vegetarian broth for your future soups, grains and curries. Here in the Northeast, you’ll find stacks of just harvested corn at your local farmers’ markets deep into October.

After simmering six cobs (stripped of the corn) for about an hour, with just a a few basics that you surely have lounging in your veggie bin, you’ll have a broth that tastes like summer sunshine.

Use it now or freeze it for later. When January rolls around and you’re hankering for a homemade stock you’ll be thrilled to reach for this one as a base for your warming curry or veggie soup on a snowy day.

Thinking of veering towards a more seasonal menu for Rosh HaShanah? This soup expresses the shoulder season perfectly. And the vegetarians and vegans around your table will be relieved that you’re not serving chicken soup AGAIN.

farm to table vegan kosher corn soup
Photo: Liz Rueven

Not that there’s anything wrong with that…

And if your family insists, click on one of our most popular posts with over 20 variations on chicken soup here. We covered everything from classic Jewish penicillin to south- of- the- border inspired and even Thai inspired vegan “un-chicken” soup.

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