Corn Soup
Total Time: 1 hr
Preparation Time: 15 mins
Cook Time: 45 mins
Ingredients
- Servings: 4
- 6 cups corn (or 6 ears fresh corn)
- 4 tablespoons unsalted butter
- 2 shallots, finely chopped
- 2 teaspoons flour
- 1 cup chicken stock
- 1 cup half-and-half cream
- 1/2 teaspoon salt (more to taste)
- 1/2 teaspoon black pepper
- 2 tablespoons fresh flat leaf parsley, coarsely chopped
- 1 ounce parmesan cheese, grated
Recipe
- 1 if using fresh corn: remove kernels from cobs into bowls. using the dull side of a knife, scrape mild and pulp from cobs and add to the bowl.
- 2 heat butter in med saucepan over med heat.
- 3 when melted and bubbling, add shallots.
- 4 cook, stirring until soft and translucent.
- 5 add corn, and flour.
- 6 cook stirring 1 minute.
- 7 stir in chicken stock; turn heat to high and cook until liquid is reduced by half (about 3 min).
- 8 add cream; cook mixture until thick and creamy, about 4 min more.
- 9 remove from heat; stir in salt, pepper, herbs, and cheese.
- 10 garnish with additional parmensan.
- 11 enjoy!
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