If necessary, warm up the soup, then ladle it into bowls, sprinkle roasted corn kernels and Garlicky Cornbread Croutons on top, and garnish with the remaining parsley. Makes 4 to 6 servings.
GARLICKY CORNBREAD CROUTONS
2 tablespoons extra-virgin olive oil
2 large cloves garlic, minced
2 large pieces cornbread, cut into 1/2-inch cubes
Preheat oven to 350 degrees. In a medium saute pan, combine oil and garlic over medium-low heat, and saute 3 to 5 minutes. Remove from heat and set aside.
In a large bowl, gently toss the cornbread cubes and oil. Transfer to a parchment-lined baking sheet and bake, shaking the pan a few times, until croutons are golden brown (about 15 minutes).
COLLARD CONFETTI
1 teaspoon extra-virgin olive oil
1/2-pound leafy green stems, thinly sliced
Coarse sea salt
2 teaspoons fresh-squeezed lemon juice
Fresh-ground white pepper
In a large saute pan over medium-high heat, warm the olive oil. Add the stems and a 1/4-teaspoon of salt. Saute for 2 to 3 minutes, stirring often until softened. Add the lemon juice and season with pepper to taste.
