|Oh, these purty!|
The stripped corn cobs are steeped in the hot milk while the other ingredients are cooked in the butter until soft. The corn cob/ milk mixture is poured into the veggie pot and simmered.
Ultimately the herbs and corn cobs are removed.
I used an immersion blender to puree the remaining veggies in the liquid.
The garnish consists of corn kernels from another ear of corn, scallion sliced, cayenne pepper, and cooked, crumbled bacon. A dollop of creme fraiche tops it off at serving time. According to Dorie, this recipe is not traditionally French, but I say Magnifique! We loved it.