Adapted from Fields of Greens by Annie Sommerville
Makes 8 to 9 cups.
Prep and cook time: 1 hour 15 minutes
Chicken stock (Or vegetarian un-chicken stock)
5 ears of corn, shaved, about 5 cups
1 pound of potatoes, cut into small cubes (I used baby dutch yellow potatoes)
Salt and pepper
2 bay leaves (mine were from Linda's garden in Illinois. Thanks Linda!)
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| Prepped ingredients. |
1 tablespoon olive oil
1 large yellow onion, diced
1 teaspoon dried basil
1 tablespoon fresh thyme
4 garlic cloves, minced
1/3 cup dry white wine
3 tablespoons fresh basil, chopped
Warm the stock over medium heat, and when hot to the touch, turn it down and keep it on low.
