This soup, an unrehearsed original, was inspired by one I had at Table 1280 in Atlanta. I have gotten it as close as I know how. Let me know if you have suggestions or other modifications!
4 cobs of corn, shucked and kernels removed
1 large bag frozen cauliflower, thawed- if you use fresh you want about 2-4 cups.
1 bunch of parsley
1 1/2 cup baby carrots
1/2 of large sweet onion
2 large stalks of celery
1/2 cup white wine
1/4 pint heavy cream
2-3 cups water
1 tbsp butter
2 cubes vegetable bouillon
1/4 tsp nutmeg
1/4 tsp cayenne pepper
Salt, pepper, and nature seasoning to taste.
Using a food processor, finely chop and grind carrots, celery, onion, corn kernels, cauliflower, and 1 cup fresh parsley, until they are a coarse puree. Combine with one tbsp butter in large soup pan over medium heat. Simmer vegetables for 10-20 minutes until they are soft. Add in vegetable bouillon, water and wine, as well as nutmeg, cayenne pepper, more salt and black pepper. Turn heat up to medium high and bring to a simmering boil for15-20 minutes. Reduce heat to low, allow to stop boiling, then stir in cream and continue over low heat for 5-10 minutes. Enjoy!
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