One of the winning things about soup is that you can cook once and eat three or four times. Many soups get even better after a day or two in the fridge, and if you want to save some for next week or next month or next season, just put it in the freezer. I’ve yet to meet a soup that ...
Anna Thomas2 articles by Anna Thomas
This creamy corn soup is made with a light vegetable broth and a little milk, but no heavy cream, so the pure essence of corn is what you taste. You must have absolutely fresh, very sweet corn for this soup.
Copyright 2021, All Rights Reserved | Ogden Publications, Inc.