Creamy Corn Soup Recipe - Cooking Index
Creamy Corn Soup Recipe - Cooking Index
You can use fresh, frozen or canned corn for this soup. If you use frozen corn, just put it in a strainer first and run some water over it, directly from the faucet, for about 2 minutes. If you are using fresh corn, ask an adult to scrape it off the cob with a small, sharp knife. You will need about 3 ears of corn. If you are using canned corn and it is packed in just water and salt with no sugar, the liquid from the can might taste good enough to use in the soup. Taste it and if you like it, use this instead of broth. Otherwise, use vegetable broth.
Courses: Soup| 1 tablespoon | 15ml | Butter |
| 6 | Scallions - minced (trim the | |
| "hairy" tip, and cut the white and | ||
| Lower half of green part in tiny pieces) | ||
| 1 | Celery stalk - chopped small | |
| 2 cups | 125g / 4.4oz | Corn |
| 1/2 teaspoon | 2.5ml | Salt |
| 1/2 teaspoon | 2.5ml | Dried basil |
| 1 cup | 237ml | Vegetable broth or the strained liquid |
| From the can of corn | ||
| 1 cup | 237ml | Milk |
Put a medium-sized saucepan on the stove and turn on the heat to low. Use a dinner knife to cut 1 tablespoon butter from the stick. Put the butter into the saucepan and push it around until it melts.
Add the scallions, celery, corn, 1/2 teaspoon salt and 1/2 teaspoon basil. Turn the heat up to medium. Stir and cook the vegetables for about 8 minutes. Add 1 cup broth or corn liquid and turn up the heat until it begins to boil. Ask an adult to help decide when it's hot enough. Turn the heat down to low and cover the pot. Let it cook with the cover on for 5 minutes.
Meanwhile, measure 1 cup milk in a glass measure. Ask an adult to help you uncover the soup and carefully pour it into a blender or a food processor. Pour in the milk, and puree it until it is smooth. Ask an adult to help you pour the pureed soup back into the same saucepan. Heat it just a little if it has cooled down, then ladle it into bowls, and serve.
This recipe yields 4 to 6 servings.
Source:
Susan Wolfe on the http://www.eclix.net Food BB
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