Corniness

As much as a beautiful shoe, a quirky print, or a buttery soft bag can complete my outfit and make my day --- a soup hits the spot when I've had a long week. Trust me. It has been a long week and I can't wait for a break.

As much as I wanted to make Sophie Dahl's Tom Kha, I lack the proper equipment (food processor) to do so. I managed to borrow my grandma's blender for soup making. There's something unsurpassed about making soup in the fall - especially when it's a simple one.

Toumorokoshi no kurīmusūpu (Japanese Corn Cream Soup)
Adapted from The Well-Seasoned Cook
3 ears of corn, shucked, de-cobbed (is that a word?)
1 tablespoon of unsalted porn butter
1 tablespoon of canola oil
(Roughly) 1 cup of low-sodium chicken broth
1 cup of water
3 stems (?) of green onions, white part only, chopped
1 small onion, diced (roughly)
1 small avocado, sliced
Salt, to taste


In a semi-large sauce pan, melt butter and add canola oil over medium-low heat. Add diced onions and the chopped green onions and cook on medium heat until translucent. Add corn. Cook until corn kernels have cooked through, salt to taste, add broth and water, simmer for a bit. Add mixture to blender and blend until well-blended. Taste mixture, add salt if needed.

Because I didn't have any milk or cream on hand, I added sliced avocados for creaminess.