Corn soup. In a large pot over medium heat, combine the onion, garlic, parsley and butter or margarine. Season with salt, then stir in the brown sugar and a generous pinch black pepper. The base for this soup, corn stock, can be frozen and used in all kinds of vegetable soups.
This sweet corn soup makes a great appetizer or a delicious dinner served with garlic bread and a salad.
I like toasting up Schar ciabatta rolls with a spread of garlic butter for a gluten-free option.
In the fall my kids love Butternut Squash Soup Recipe in the fall and this soup in the summer.
You can cook Corn soup using 6 ingredients and 3 steps. Here is how you cook that.
Ingredients of Corn soup
- Prepare 1 of cob of corn detached or slice off.
- Prepare Bunch of slice seaweed (your optional amount).
- It's 1 of egg.
- Prepare to taste of Salt and white pepper.
- Prepare of Cornstarch liquify.
- Prepare of Water enough for a bowl of soup.
It's great for using up summer corn! I had a similar corn soup a year ago in the dining room of the Boston Museum of Fine Arts and was delighted to try your recipe. I used a mix of shallots and leeks because we have leeks and basil from our CSA. And cooking the corn cobs amplifies the corn flavor.
Corn soup instructions
- Bring water to boiling point on low heat.add corn simmer for a little bit..
- Add liquify corn starch stir constanly. Add salt and white pepper to taste. Crack your egg keep stirring. (Achieve the thick consistency) put the heat off..
- Last step add the seaweed. And you are set. Optional you can add crab meat..
It was like tasting liquid sunshine in a bowl! In a saucepan, combine the cream style corn and chicken broth. Bring to a boil over medium-high heat. Gradually add the beaten egg while stirring the soup. What is Mexican street corn (Elote)?