3 Ingredient Corn Soup
Keys: Soups Stews
Yield: 4
Ingredients:
6 cup corn kernels - (abt 9 ears fresh corn)
4 1/2 cup milk
1/2 tsp salt or to taste
Method:
Cutting the kernels off the cob: Pull the outer leaves and silky threads
off each ear of corn.
Put a large piece of waxed paper on cutting board.
Hold each ear of corn, large end upright, on the cutting board and,
using a sharp knife, cut the kernels off the cob from top to bottom.
Pick up the ends of the waxed paper and, using it as a sling, transfer
the corn to a heavy-bottomed saucepan.
Making the soup: Add 3 cups of milk and the salt to the saucepan. Turn
the heat to medium-high and stir often until the milk begins to boil,
then reduce the heat to medium-low, so the milk simmers, but does not
boil. Simmer for 15 minutes, stirring every few minutes.
Finishing the soup: If you want a crunchy corn soup, just add the
remaining 1 1/2 cups milk, taste and add more salt if needed; heat and
serve.
If you want creamy corn soup, pour the soup into a food processor and
process until the corn is pureed (the kernels will be broken down into
small bits, or blended completely into the milk, depending on how
powerful your processor is). Pour the soup back into the saucepan and
add the remaining 1 1/2 cups milk. Taste and add more salt if needed;
heat and serve.
This recipe yields 4 servings.
Comments: This easy summer soup can be either creamy or crunchy,
depending on whether you puree it or not.
~Angelique~
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