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The ingredients needed to prepare Fresh Chilled Sweet Corn Soup:
- You need 3 Corn on the cob
- Get 450 ml Milk
- Take 150 ml Heavy cream
- Take 1 Soft brown sugar
- Take 1 pinch Salt
- Get 1 tbsp Sweet white wine, or kuei hua chen chiew (liquor flavored with sweet osmanthus flowers)
Steps to make Fresh Chilled Sweet Corn Soup:
- Using a knife, shave the corn off the cob and into a pot. Add a pinch of salt and some cold milk, and turn the heat on. When it boils, simmer for a minute over low heat. Turn the heat off, cover the pot and steam for 1 to 2 minutes.
- Use an electric mixer (or a food processor or a juicer) and process the corn until it's very fine.
- When you get corn juice, use a strainer and strain. Scoop the remaining corn on the strainer with a gauze or clean cloth, and squeeze well to get all the remaining umami-rich flavor of the corn.
- Put the strained soup into a pot and cook over low heat. Season with sugar until it reaches the preferred sweetness. Strain the soup again, and chill the pot in a bowl of iced water. When it's chilled enough, add heavy cream and wine. Mix well, and chill in the refrigerator before serving.
- My family even eats the strained ingredients by mixing it into cookies or bread. Here's the corn bread made with strained lees - it's delightful!
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