How To Make Corn Soup

-

 INGREDIENTS

4 tablespoons unsalted butter

1 cup chopped pile

6 cups low sodium chicken broth, excellent quality

6 hairs fresh corn (both white or yellow are fine, but yellow makes a beautiful soup)

1¼ teaspoon of kosher salt plus more flavor

 Teaspoon of freshly ground black pepper

1½ tablespoon finely chopped fresh basil, for garnish

1½ teaspoon finely chopped fresh theme, for garnish

Instructions

Remove straw and silk from corn. Set aside a ball of corn. Use a knife to cut the remaining 5 cubes into grains, then cut the scraped cubes in half. Sit aside

In a large bowl, melt the butter over low heat. Add the peels and stir frequently for 8-10 minutes until soft and translucent. Put chicken stock, corn kernels, crushed pulp, whole corn kernels, salt and pepper in the pot. Bring to a boil, then reduce the heat to medium and cook open for 10 minutes.

Remove whole corn hairs and set aside to cool. Cook the soup for another 10 minutes, then remove the chopped cabbage from the pot and discard.

Off the heat, use a hand-held immersion blender to clean the soup until smooth. This will take a few minutes. (Alternatively, allow the soup to cool slightly and clean it in batches in a blender. Be sure to break the lid or remove the center cap to prevent steam from coming out and sprinkling in the pot.)

Place a thin mesh sieve over a large bowl and pass it through the back of the ladle to push the soup in a circular motion. Leave the fiber and nuts in the sieve. Return the crushed soup to a clean bowl. It should have a creamy consistency. If it is too thick, dilute it with water or chicken stock. If it is too thin, cook over medium heat until thickened.

Use a knife to cut the cooked kernels from the cooled whole cabbage, then add the kernels to the soup with the herbs. Season with salt and pepper to taste and adjust (if necessary, you can add a little sugar to extract the natural sweetness of corn). Pour the soup into bowls and garnish with fresh basil and thyme if desired. Serve hot or cold.

  1. Note:
  2. Be sure to get fresh-picked corn and cook it . As soon as it is picked, corn starts converting sugar to starch which reduces sweetness. 


Per serving (4 servings)

Calories:
370
Fat:
17 grams
Saturated fat:
9G
Carbohydrates:
51 grams
Sugar:
17 grams
Fiber:
6 grams
Protein:
15 grams
Sodium:
722 mg
Cholesterol:
31 mg


Comments

Post a Comment

Popular posts from this blog

How To Make Kabuli pulao recipe.

-
Image
KABLI PULAO  Kabuli Pulao is considered a festival and an important dish because of the price and quality of the ingredients as well as the tradition of being the national food of Afghanistan. The dish is traditionally placed between meals in which other foods make up the rest of the drink. Ingredients 2-4 tablespoons four spices (recipe is this) 1.5 pound lamb (chopped meat) 350 grams Julien carrots 250 grams of raisins 3/4 C coking oil 2 chopped onions 4 cloves of chopped garlic Salt 900 grams of rice Instructions 1. Wash your rice. You  make sure the water is clean. This cloud water is the starch you don't want. Makes sticky rice. (Good for other dishes, not this) 2. When frying, let the rice soak in water. Put a little frying oil in your pan (or pressure cooker). Fry the carrots for about 6 minutes. Fry the raisins even less, like 2 minutes. Then, fry your onions and garlic. You want the onion to be transparent. Remove each of them after frying. 3. Then use oil to brown yo...
Read more

How To Make Chicken Manchurian

-
Image
Chicken Manchurian Chicken Manchurian is widely famous in Indian and Pakistani restaurants. The sweet tomato ketchup and soy sauce based sauce makes it a firm favorite with kids and adults alike. The best thing about this Chicken Manchurian is it's not overly sweet, it has the right amount of saltiness from the soy sauce and the tanginess from vinegar to balance the dish out. In Pakistani restaurants, Chicken Manchurian is usually served in a sizzler which keeps the gravy hot and bubbling Ingredients Cut 500 grams of boneless chicken into cubes. 2 tablespoons oil 1 green bell pepper large dice 2 chopped green onions. White sesame seeds for garnish For pickles 1 tablespoon soy sauce 1 tablespoon vinegar Half a teaspoon of salt 1 teaspoon white pepper 1 egg 3 cups corn flour 1 teaspoon ginger garlic paste For the sauce 1 cup tomato ketchup 3 cups chili garlic ketchup 1 tablespoon vinegar 2 tablespoons soy sauce 3-4 tablespoons brown sugar 1 tablespoon toasted sesame oil 1 chicken sto...
Read more

How To Make Chana Chat

-
Image
Aloo Chana chat is very healthy dish, it light but contains high amount of carbohydrates and vitamins, by eating potato   INGREDIENTS Garbanzo 1/3cup Potato 4 medium Tomato 1 medium Cumin powder 1 tsp Green chilies ,(chopped) 3 Chat  masala 1blspoon Lemon juice 3-4  tablespoon Mint leaves ,(chopped)1/2 bunch Coriander (chopped) 1 bunch Onion (chopped)1 medium Red chili powder 1  tbsp. Salt as required Sweet tamarind chutney 2  tbsp. Tamarind  chutney 2  tbsp. METHOD 1-Take a bowl and add the potato cubes   boiled and cut into small cubes and garbanzo beans soaked over night and boiled. 2- add onion green chilies, tomato ,red chili powder, chat masala, coriander leaves chopped ,lemon juice, chutney, pomegranate seed and mix well add potato and Chaney garbanzo mix it well garnish with lemon and coriander leaves .    
Read more