This recipe was born from 4 goals: 1. Corn is the star of the dish. 2. It is simple to make. 3. It is light eating on these summer nights. 4. Fennel has to be included.
I ran across an article by Vitaly Paley who explained the benefits of using corn husks to make stock. That was the inspiration that sent me to the Farmer's Market and spending the rest of the week-end perfecting this recipe. - SKK
SKK's recipe is the perfect summer soup; refreshing, light, and vibrant with the flavor of sweet corn. If you want a really silky texture, process thoroughly or strain the soup before serving. And of course, use the freshest corn you can find -- it makes all the difference. —Annie "Smalls"
Corn Husk and Fennel Stock
Husks from 3 ears of corn, about 3 cups
Fennel fronds from 2 fennel bulbs, roughly chopped
onion, roughly chopped
water (The water amount is approximate, the idea is to just cover the greens.)