Is there anything better than a warm bowl of soup or stew on a cold day? It doesn’t need to be cold to enjoy them either. In fact, we love soups and stews all year. They’re great as a first course at the beginning of a meal, or even better as the main dish. One of the things we like best, is that a big pot will last over more than a single meal, and in fact, soups actually continue to improve past that first time you serve them. Kid you not.
(A note from Chef Rachel!: I know. Just stop. Breathe (deeply). Now let’s collectively get over it. If you’re familiar with Cajun cuisine then you know about roux. And if you know about roux, you know it’s a sacred pillar of the cuisine, revered and always made with a mixture of copious amounts of butter…
This is summer in a bowl! Ingredients: 8 ears of super sweet corn 3 shallots, thinly sliced 1 teaspoon fresh thyme leaves, woody stems discarded 1 large bay leaf 2 large cloves garlic, minced 2 quarts chicken or vegetable stock 1 cup of heavy whipping cream – optional 1 bunch chives, finely minced 1/4 cup…