Potage of corn

How to make

1. 1

   Corn peeled and cut in half. Placed upright on a cutting board and sliced off by petty knife.

2. 2

   Melt butter in UNILLOY 22cm casserole, add sliced onion and saute.

3. 3

   Put ①, core and salt. Saute and steam 4 to 5 minutes low heat with the lid.

4. 4

   Pour water in the pot and boiled. Skim off the scum.

5. 5

   Remove the core and replace to a mixer and stir until to be smooth puree.

6. 6

   Place back to the pot, add milk and mixed. Adjust the taste with salt.

7. 7

   Place on a vessel, and float bucket which baked to crisp, attach Italian parsley.