Ingredients

• 8 ears corn, shucked, stripped, cobs reserved
• 4 C water
• 1 C heavy cream
• 4 ea tarragon sprigs
• 1/2 C Parmesan cheese, grated
• 1 T tarragon, large chop

Instructions

1. Bring the water, tarragon sprigs, corn cobs, and cream to a boil, remove from heat and let stand 10 minutes. Strain to remove solids, then return to a boil and simmer until reduced by half.
2. Add the corn and simmer until soft, then season to taste.
3. Puree half the mixture with the cheese, then return to the pot.
4. Plate, garnish with chopped tarragon, and serve.

Source: Bonappetit, Sept 2013

Contributed by: Skip