From: Chef/partner Dean Fearing, Fearing's at the Ritz-Carlton, Dallas, TX. Yield: 4 servings. 1 Tbsp. olive oil 1 onion, large dice 1 jalapeño pepper, seeded, finely diced 5 cups fresh sweet corn kernels 1½ qt. rich chicken stock 1 large Idaho® russet potato, peeled, roughly chopped 3 sprigs fresh thyme ½ cup plain soy milk to taste, lime juice to taste, salt 6-8 salsify roots (or substitute parsnips) grilled, peeled, batonnet cut 2 smoked Roma* tomatoes, cut in 2" slices ½ ...
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