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The ingredients needed to make Amazingly Good Corn Soup Made from Fresh Corn:
- Take 3 medium ● Fresh corn on the cob
- Get 1/2 ● Onion
- Use 30 grams ● Butter
- Use From this point on all the ingredients are for one batch of soup using 1/2 of the ingredients listed above.
- You need 400 ml plus Milk
- Use 50 ml Heavy cream (if you have some)
- You need The beurre manié:
- Use 1 tbsp Butter
- Use 1 tbsp Flour
- Prepare 1 Salt and pepper
Instructions to make Amazingly Good Corn Soup Made from Fresh Corn:
- Make cuts in each corn cob as shown in between the rows of kernels. Make cuts between each row of kernels on both cobs.
- Scrape one of the corn cobs with the back side of a kitchen knife to remove the insides of the corn only, leaving the skins. Remove the whole kernels with the blade of the knife from the other cob.
- This is what was removed from the corn cobs. Finely chop the onions and saute in butter over low heat until transparent, then add the corn and continue sauteeing.
- When the corn is cooked through and turns a nice yellow in color it's done. You can freeze half of this mixture in a ziplock bag. We'll make the rest into soup.
- Add 300 ml of milk to the pan that the cooked corn mixture is in, and simmer over low heat. Take care not to let it burn!
- Make the beurre manié (literally, "kneaded" butter). Put the butter (1 tablespoon) into a heatproof container and melt in the microwave. Add the flour and mix well.
- Add the beurre manié to the pan little by little to thicken the soup. Add the rest of the milk and the heavy cream, and adjust the thickness.
- When the soup is the constency you like, season with salt and pepper to taste and it's done.
- If you reduce the amount of milk drastically, the soup will be thick even without added thickener. If you want a really rich version!
- The corn and onion add a lot of sweetness, so this tastes best if you are generous with the salt. If you find the flavor lacking, add a tiny bit of soup stock granules.
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