Corn Summer Potage Recipe by cookpad.japan
Cooking Instructions 1 Scrape off the kernels from the cob with a knife. Mince the onion. 2 Melt butter in a pot, and saute the corn and onion from Step 1. When the onion is soft and wilted, add the soup. When it starts to boil, skim off the scum. Cover with a lid and simmer for about 10 minutes. 3 Let the soup from Step 2 cool. Take 4 tablespoons, and set aside to use as topping. Puree the rest in a blender. Return to the pot, add milk and warm it through. 4 Turn off the heat right before it starts to boil, add heavy cream and stir. Add a little salt if it's needed, and transfer to a smaller bowl. Set the bowl in ice water to cool. 5 Transfer to a serving bowl, and chill in the refrigerator. To serve, top with the reserved corn mixture from Step 3, sprinkle parsley, and enjoy. 1 Scrape off the kernels from the cob with a knife. Mince the onion. 1 Scrape off the kernels from the cob with a knife. Mince the onion. 2 Melt butter in a pot, and saute the corn and onion from Step 1. When the onion is soft and wilted, add the soup. When it starts to boil, skim off the scum. Cover with a lid and simmer for about 10 minutes. 2 Melt butter in a pot, and saute the corn and onion from Step 1. When the onion is soft and wilted, add the soup. When it starts to boil, skim off the scum. Cover with a lid and simmer for about 10 minutes. 3 Let the soup from Step 2 cool. Take 4 tablespoons, and set aside to use as topping. Puree the rest in a blender. Return to the pot, add milk and warm it through. 3 Let the soup from Step 2 cool. Take 4 tablespoons, and set aside to use as topping. Puree the rest in a blender. Return to the pot, add milk and warm it through. 4 Turn off the heat right before it starts to boil, add heavy cream and stir. Add a little salt if it's needed, and transfer to a smaller bowl. Set the bowl in ice water to cool. 4 Turn off the heat right before it starts to boil, add heavy cream and stir. Add a little salt if it's needed, and transfer to a smaller bowl. Set the bowl in ice water to cool. 5 Transfer to a serving bowl, and chill in the refrigerator. To serve, top with the reserved corn mixture from Step 3, sprinkle parsley, and enjoy. 5 Transfer to a serving bowl, and chill in the refrigerator. To serve, top with the reserved corn mixture from Step 3, sprinkle parsley, and enjoy. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Red Velevet Cream Cheese Cake Cookies Super Soft Chocolate Chip Cookies Brandied Butter Wreath Cookies * christmas * Tinklee's Candy Turkeys Strawberry Cheese Cake Cupcakes Red Velevet Cream Cheese Cake Cookies Super Soft Chocolate Chip Cookies Brandied Butter Wreath Cookies * christmas * Tinklee's Candy Turkeys Strawberry Cheese Cake Cupcakes Cranberry Barbecue Chicken Mrs Maples Meatloaf diablito Oreo Cheesecake Bites Brandied Butter Wreath Cookies * christmas * Sweet Potato bites Yakitori Sauce for Negima (grilled chicken and leek skewers) Easy Jiggly Custard Pudding Tart Super Soft Chocolate Chip Cookies ham with salsa Cranberry Barbecue Chicken Mrs Maples Meatloaf diablito Oreo Cheesecake Bites Brandied Butter Wreath Cookies * christmas * Sweet Potato bites Yakitori Sauce for Negima (grilled chicken and leek skewers) Easy Jiggly Custard Pudding Tart Super Soft Chocolate Chip Cookies ham with salsa