A "Runway" the girls do not eat anything, at least since the thirty-eight became the new forty and thirty-six the thirty-eight. Andrea understands his first day of work, when, in line at the cafeteria checkout, Nigel points out that the corn soup which has just been poured into the bowl is the main ingredient of cellulite. This is perhaps one of the most iconic scenes of The devil wears Prada, the film by David Frankel based on the eponymous novel by Lauren Weisberger which is still considered a small cult of this new millennium. Accomplice to the evergreen talent of Meryl Streep and an Anne Hathaway in great shape, the film goes down in history for the power of the plot and a new vision of fashion, more intimate and destructuring. In the film, there is very little food between a ham toast prepared with love by Nate and a red-hot steak with green pepper ordered by Miranda. Except, of course, for the famous corn soup which, due to Andrea's mistake, inadvertently ends up on that cerulean sweater which is the subject of one of the most interesting monologues in the film.

History

Corn soup does not have a specific origin, but has always been considered a poor dish, easy to make and particularly tasty. Just prepare a sauté with diced carrots and sliced ​​leeks, add some fresh corn, shelled directly from the panicles, some vegetable broth and blend everything to obtain a thick cream with a bright color and you're done. There are those who serve it with croutons, but also those who season it with a sprinkling of paprika. Certainly it is a classic that, especially in the American kitchen, opens lunches and dinners both on informal occasions and to make a good impression, impressing guests: because, after all, that taste that scared the girls of "Runway" remains impossible to forget.

Corn soup: the recipe

The ingredients to have in the pantry before proceeding with the preparation of the corn soup are: 2 kilograms of pre-cooked corn on the cob, 120 grams of carrots, 140 grams of leeks, 1.5 liters of vegetable broth, fine salt, pepper and extra virgin olive oil olive. Begin to place the pre-cooked steamed panicles on the cutting board and slice them with a knife for the sense of length. Continue cutting the vegetables for the sauté: take the carrots and reduce them into thin sticks and then into cubes. Then remove the leeks and cut into slices. Mix everything in a large pan, sprinkle with a drizzle of extra virgin olive oil and sauté over medium heat for a few minutes. Then add the corn grains and let the mixture season for 5 minutes on a low heat. After salt and pepper to taste, add the vegetable stock and cook for about 35 minutes. Stir from time to time and, finally, place the immersion mixer in the pan and blend to obtain a thick and homogeneous mixture: cook for about 5 minutes. Serve the hot corn soup by sprinkling it with a pinch of pepper and pouring a little oil.

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