Cold Corn Soup
The key is to fry the ingredients slowly over low heat so they don't brown! Then, take the extra step of straining them. The sweetness of the corn and the sweetness of the green onions create an exquisite harmony. This is a delicious summer soup
How to make it
1
Put butter in a pot and heat it, then fry the onion slices slowly for 10-20 minutes without browning them. You can add a pinch of salt while frying
2
Remove the boiled corn from the cob and add it to 1) and stir fry well
3
Add the bouillon soup and simmer for about 10 minutes, then blend and strain through a fine mesh strainer
4
Once strained, place in a bowl and cover with ice water to cool thoroughly, then add (A) and season with salt and pepper
5
Serve in a bowl, sprinkle with parsley and enjoy
Ingredientsfor 8 people
-
- Corn (boiled in salt water)
- Two
-
- Onion (sliced)
- 1/4
-
- butter
- 15g
-
- Bouillon soup
- 1L
-
- milk
- 100㏄
-
- Fresh cream
- 200㏄
-
- salt
- Appropriate
-
- Pick it
- Appropriate
-
- Parsley (minced)
- Appropriate
[PR]
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