Onion, Corn and Potato Soup with Salad Burnet Purée

3 tbs. butter
3 large yellow onions, chopped
3 ½ cups vegetable stock
¼ tsp. mace
1 ½ cups milk
3 medium russet potatoes, peeled and diced
½ sp. minced garlic
kernels from 2 ears of yellow corn
salt and pepper
½ cup Salad Burnet leaves
Sprigs of Salad Burnet for garnish
3 pans

Melt 2 tablespoons of the butter in a soup pot. Slowly sauté the onion until golden. Add the vegetable stock, mace, and potatoes. Raise the heat until the mixture simmers, cover and cook until the potatoes are soft. Add the garlic and the purée the soup until smooth. In a separate pan, sauté the corn kernels in the remaining tablespoon of butter. Sprinkle with a pinch of salt.

In a separate container combine the Salad Burnet and cooled ½ cup of the pureed soup. Puree this mixture until blended but there are still some flecks of green visible. Add the corn to the pot of soup and heat through. Adjust salt and pepper, and add more milk if the soup is too thick. Ladle the soup into individual bowls, and using a spoon, decorate each portion with the pureed green mixture: swirls, hearts, lettering — whatever is fun. Garnish with sprigs of whole leaf Salad Burnet.

Recipe by Linda Gilbert of Broadway Catering & Events