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Chef Eric Ripert teaches us how to make vegetables the star of the plate.
For this simple yet luxurious soup we combine saffron and corn. With so few ingredients, it’s important to use fresh summer corn; frozen is not up to the task. To extract every drop of flavor, after slicing off the kernels, we simmer the cobs in the soup base until they relinquish all of their sweet, grassy flavor. At the very end, we stir in Greek yogurt, which adds creaminess along with a pleasing tanginess that balances the sweetness of the corn.
tablespoons salted butter
cups corn kernels (from about 5 ears corn), cobs reserved
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