About the Dish

1 Edward & Sons Not Chick'n Bouillon Cube
2 ears Corn
10 ounces Tomato
6 ounces Potatoes
1 ounce Green Onion
3 sprigs Parsley
1 sprig Basil
3 sprigs Thyme
2 slice Pullman Bread
2 tablespoons Vegan Mayonnaise
Per Serving
Calories 440
Total Fat 13 g
Saturated Fat 2 g
Trans Fat 0 g
Cholesterol 0 mg
Sodium 970 mg
Total Carbohydrates 73 g
Dietary Fiber 8 g
Sugar 10 g
Protein 12 g
Nancie McDermott

Nancie McDermott is a cookbook author and cooking teacher fascinated by the people, stories, and places behind the food. A NC native and graduate of UNC Chapel Hill, she loves exploring the history, culture, and distinctions within the regional cuisines of the American South.

Nancie McDermott is a cookbook author and cooking teacher fascinated by the people, stories, and places behind the food. A NC native and graduate of UNC Chapel Hill, she loves exploring the history, culture, and distinctions within the regional cuisines of the American South. Nancie is a member of the International Association of Culinary Professionals, Les Dames d’Escoffier, Association of Food Journalists, and the Southern Foodways Alliance, and lives with her family in Chapel Hill NC. "My first memories of cooking involve being in the kitchen with my grandmother when I was very small, 5 or 6, watching her make biscuits. My grandparents had a dairy farm about an hour away from our suburban home, and I got to go stay with her during the summer and on weekends. I thought I was cooking, because that’s how she made me feel, but I’m sure I was anything but helpful in truth. What I remember is an enormous bowl and lots of flour, and her energy and pleasure in being in her kitchen, working and creating, keeping me happy, and making something for us to enjoy. I didn’t learn a thing about how to make biscuits (except that making a mess with flour is part of the deal), but I learned that the kitchen is a good, fun, busy place, and that it’s fun to cook with and for people you love." BOOKS: Fruit: a Savor the South Cookbook; Southern Soups and Stews; Southern Pies; Southern Cakes; Quick & Easy Chinese; Quick & Easy Thai; Simply Vietnamese Cooking; Simply Vegetarian Thai Cooking; 300 Best Stir-Fry Recipes; Real Thai; The 5 in 10 Pasta and Noodle Cookbook; Real Vegetarian Thai; The Curry Book; Quick and Easy Vietnamese; Holiday Cookies You Can Make. PUBLICATIONS: Saveur; Edible Piedmont; Bon Appetit; Food & Wine; Fine Cooking; Cooks Illustrated; Every Day with Rachel Ray; Family Fun; Food Arts; Los Angeles Times. AWARDS: 2016 IACP Cookbook Awards Finalist Cookbook of the Year (American) To learn more about Nancie, visit nanciemcdermott.com

Cinsault Blend Rose - Bandol, France

Roses from the south coast of France have structure, salinity, and notes of Mediterranean herbs that highlight the basil and herbs. The wine's high acidity complements the tomatoes and ties all the summery flavors of this dish.

Domaine Bunan, Rose, Bandol, France

METHOD

1
Place a sauce pot over high heat. Add 4 cups water, bouillon cube and 1/4 teaspoon kosher salt.
2
MISE EN PLACE • Shuck corn. Cut kernels from corn. Scrape milky liquid from cob; add cobs to broth. • Slice 4 full round slices from the center of the tomato. Chop remaining tomato. • Dice potato. • Chop green onion, keeping white and green parts separate. • Pick and chop parsley leaves. • Pick and slice basil leaves. • Pick and chop thyme leaves; add stems to broth.
3
When broth boils, add corn, potato and onion whites. Reduce heat to medium-high. Boil until potatoes are tender, 10-15 minutes.
4
While soup cooks: • Toast bread as desired. • Spread with mayonnaise.
5
• Add 2 slices tomato to each bread slice. • Season with 1/4 teaspoon kosher salt and 1/2 teaspoon pepper. Garnish with basil.
6
• When potatoes are tender, discard corn cobs and thyme stems. • Fold in chopped tomato, onion greens, parsley, chopped thyme and 1/2 teaspoon pepper. • Taste and adjust seasoning as desired with kosher salt and pepper.
7
• Divide soup between 2 bowls. • Serve with open-face sandwiches, and enjoy!

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