Potage of corn

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.