Corn Soup

Name: Corn Soup
Total time: 3600 s
Yield: 3 Servings
Cuisine: American
Ingredients: 3 Ears Corn; 1 2/3 Cups Stock; 3/4 Cup Milk; Splash Heavy Cream; Salt; Black Pepper; Onion Powder; Garlic Salt; Parsley

Karl @knice1on1

Boston, USA

The first time I had this, it was the instant variety. I never knew it existed. Reluctantly, I tried it and I was quite surprised. How can you say you don’t like it if you haven’t tried it?

Karl @knice1on1

Boston, USA

The first time I had this, it was the instant variety. I never knew it existed. Reluctantly, I tried it and I was quite surprised. How can you say you don’t like it if you haven’t tried it?

Saved

Ingredients

1 Hour

3 Servings

3 EarsCorn
1 2/3 CupsStock
3/4 CupMilk
SplashHeavy Cream
Salt
Black Pepper
Onion Powder
Garlic Salt
Parsley

Saved

Steps

1 Hour

1

Preheat oven to 475F. Peel your corn, brush it with a little olive oil and pop it in the oven 45 minutes.
2

Remove corn from the oven and cut kernels. Reserve about 1/5 of the corn.
3

Put corn in the blender along with liquid components, a few grinds of black pepper and salt, along with a heavy pinch of onion powder and garlic salt. Blend throughly.
4

Pour soup into a small pot and heat to a simmer. Serve and garnish with a pinch of the reserved corn, a splash of heavy cream and a little parsley.