Amazingly Good Corn Soup Made from Fresh Corn
- 3 medium Fresh corn on the cob
- 1/2 Onion
- 30 grams Butter
- 400 ml plus Milk
- 50 ml Heavy cream (if you have some)
- 1 tbsp Butter
- 1 tbsp Flour
- 1 Salt and pepper
- Make cuts in each corn cob as shown in between the rows of kernels.
- Make cuts between each row of kernels on both cobs.
- Scrape one of the corn cobs with the back side of a kitchen knife to remove the insides of the corn only, leaving the skins.
- Remove the whole kernels with the blade of the knife from the other cob.
- This is what was removed from the corn cobs.
- Finely chop the onions and saute in butter over low heat until transparent, then add the corn and continue sauteeing.
- When the corn is cooked through and turns a nice yellow in color it's done.
- You can freeze half of this mixture in a ziplock bag.
- We'll make the rest into soup.
- Add 300 ml of milk to the pan that the cooked corn mixture is in, and simmer over low heat.
- Take care not to let it burn!
- Make the beurre manie (literally, "kneaded" butter).
- Put the butter (1 tablespoon) into a heatproof container and melt in the microwave.
- Add the flour and mix well.
- Add the beurre manie to the pan little by little to thicken the soup.
- Add the rest of the milk and the heavy cream, and adjust the thickness.
- When the soup is the constency you like, season with salt and pepper to taste and it's done.
- If you reduce the amount of milk drastically, the soup will be thick even without added thickener.
- If you want a really rich version!
- The corn and onion add a lot of sweetness, so this tastes best if you are generous with the salt.
- If you find the flavor lacking, add a tiny bit of soup stock granules.