Potage of corn

とうもろこしのポタージュ

Point

By braising corn with the core together, aroma and sweetness of fresh corn come out.

Ingredient 4 servings

Corn (raw)
2
Onion
1/4
Butter
40g
Salt
1 teaspoon
Water
200cc
Milk
200cc
Bucket
as appropriate
Italian parsley
as appropriate
  • 1

    Corn peeled and cut in half. Placed upright on a cutting board and sliced off by petty knife.
  • 2

    Melt butter in UNILLOY 22cm casserole, add sliced onion and saute.
  • 3

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

    Pour water in the pot and boiled. Skim off the scum.
  • 5

    Remove the core and replace to a mixer and stir until to be smooth puree.
  • 6

    Place back to the pot, add milk and mixed. Adjust the taste with salt.
  • 7

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

このレシピのカテゴリー

Tomoko Okada

Tomoko Okada – Profile

Born in Sanjo-city Niigata in 1971. Since 1998, presides over the small cooking class of salon style "LA CUILLERE TOMO" in Sanjo-city. She is introducing the cuisine of various genres such as French, Italian, Japanese and Chinese in easy-to-understand home cooking, using seasonal ingredients that was able to take in Tsubame Sanjo region. Also has many fans of gorgeous table coordination of the four seasons.