Chef Andrew Deery takes that sweet white corn and transforms it into a soup that would appear rich but is actually light and refreshing. Once a longtime resident of Maine, Deery has an affinity for poached lobster, which is served as a garnish, so “there’s hardly any need for additional seasoning.” The soup is aerated with an immersion blender just before it’s served tableside out of a carafe. $14.
258 Bridge St., (610) 917-0962, majolicarestaurant.com.
