Cold Corn Soup
The key is to stir-fry slowly over low heat so that the ingredients do not change color! Take a little effort and set it up. The sweetness of the corn and the sweetness of the green onions provide an exquisite harmony. It's a delicious summer soup.
How to make it
1
Put the butter in a pot, heat it, and slowly fry the onion slices for 10-20 minutes to avoid coloring. It's a good idea to add a pinch of salt while you're fried.
2
Remove the salted-boiled corn from the core and add it to 1) and stir-fry it even better.
3
Add the bouillon soup, simmer for about 10 minutes, then pour in a blender, then pour over a fine liner.
4
Once the scrubbing process is complete, place in a bowl, apply ice water, cool well (A), and season with salt and pepper.
5
Serve in a bowl and sprinkle parsley and cook for the rice.
Materials for 8 people
-
- Corn (boiled in salt)
- Two
-
- Onion (sliced)
- 1/4
-
- butter
- 15g
-
- Bouillon soup
- 1L
-
- milk
- 100㏄
-
- Fresh cream
- 200㏄
-
- salt
- Appropriate
-
- Pick it
- Appropriate
-
- Parsley (chopped)
- Appropriate
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