How To Cook Corn Cream Soup With Milk And Rosemary - Recipe
Author: Maryam Ayres
Time for reading: ~1
minutes
Last Updated:
August 08, 2022
Learn how to cook "Corn cream soup with fresh milk and rosemary". Delicious recipe.
Required products :
1 liter of fresh milk
8
heads of milk corn 2 medium heads of shallots
2 sprigs of rosemary + a little for decoration
2 tablespoons butter
freshly ground black pepper and salt to taste
Method of preparation :
Pour the milk into a suitable container and put two sprigs of rosemary. Put the pan on low heat and let the liquid boil. Then remove from the heat, close with a lid and allow the milk to cool completely. Then refrigerate for 10 hours.
Cut the corn kernels with a sharp knife, put them in a bowl. Use a knife to carefully scrape the cobs, milk juice will separate, which you put next to the nipples. Pour the milk into the bowl and remove the rosemary stalks.
Peel an onion, chop finely and fry it in butter over medium heat until soft (about 5 minutes). In the same bowl, pour the rosemary milk with the corn and let the soup boil. Boil for 5 minutes, season with salt and freshly ground black pepper to taste, then puree with a blender.
You can serve both hot and cold.
Garnish with rosemary.
Enjoy your meal!
- Corn cream soup with bacon
- Corn cream soup
- Corn soup with bacon and potatoes
- Spinach soup with corn flour, parmesan and garlic
Related Articles
- The Power of Honeysuckle: Health Benefits and Recipes
- Fruitskewers in Honey Syrup: Nutritional Benefits and Recipes
- Nutritional Benefits of Fruit Skewers in Honey Syrup: A Delicious and Healthy Recipe
- Nutrition Guide: Fruitskewers in Honey Syrup - Benefits, Recipes, and More
- The Role of Flour in Nutrition: Types, Benefits, and Recipes