Corn Summer Potage

Name: Corn Summer Potage
Yield: 4 servings
Cuisine: American
Ingredients: 2 Fresh corn on the cob; 1/4 Onion; 10 grams Butter; 300 ml Soup (1 soup stock cube dissolved in hot water); 300 ml Milk; 1 tbsp Heavy cream (optional); 1 dash Salt (optional); 1 dash Parsley

cookpad.japan @cookpad_jp

I created this recipe because I wanted to eat seasonal fresh corn in a chilled creamy potage soup.

I added heavy cream to make the soup richer, but you can leave it out and the soup will still be delicious.
It's also tasty as a warm soup instead of cooling it at Step 4. Recipe by Usagi no Cima

I created this recipe because I wanted to eat seasonal fresh corn in a chilled creamy potage soup.

I added heavy cream to make the soup richer, but you can leave it out and the soup will still be delicious.
It's also tasty as a warm soup instead of cooling it at Step 4. Recipe by Usagi no Cima

cookpad.japan @cookpad_jp

I created this recipe because I wanted to eat seasonal fresh corn in a chilled creamy potage soup.

I added heavy cream to make the soup richer, but you can leave it out and the soup will still be delicious.
It's also tasty as a warm soup instead of cooling it at Step 4. Recipe by Usagi no Cima

I created this recipe because I wanted to eat seasonal fresh corn in a chilled creamy potage soup.

I added heavy cream to make the soup richer, but you can leave it out and the soup will still be delicious.
It's also tasty as a warm soup instead of cooling it at Step 4. Recipe by Usagi no Cima

Saved

Ingredients

4 servings

2Fresh corn on the cob
1/4Onion
10 gramsButter
300 mlSoup (1 soup stock cube dissolved in hot water)
300 mlMilk
1 tbspHeavy cream (optional)
1 dashSalt (optional)
1 dashParsley

Saved

Steps

1

Scrape off the kernels from the cob with a knife. Mince the onion.
2

Melt butter in a pot, and saute the corn and onion from Step 1. When the onion is soft and wilted, add the soup. When it starts to boil, skim off the scum. Cover with a lid and simmer for about 10 minutes.
3

Let the soup from Step 2 cool. Take 4 tablespoons, and set aside to use as topping. Puree the rest in a blender. Return to the pot, add milk and warm it through.
4

Turn off the heat right before it starts to boil, add heavy cream and stir. Add a little salt if it's needed, and transfer to a smaller bowl. Set the bowl in ice water to cool.
5

Transfer to a serving bowl, and chill in the refrigerator. To serve, top with the reserved corn mixture from Step 3, sprinkle parsley, and enjoy.