Sweet, sweet (corn soup) love
Of all the wonderful things I ate this summer — chicken liver pate; stinging-nettles risotto; raw veal sausages flavored with nutmeg; eggplant carpaccio; boiled pig’s-blood sausages; raw beef pounded into mounds and drizzled with olive oil; giant briny oysters still full of seawater; thin ribbons of cured lard; fermented cheese curds; braised bone marrow; donkey-meat prosciutto — this sweet corn soup was by far the best.
