Hello everybody, it’s Kayley, welcome to my recipe website. Today, I’m gonna show you how to prepare a special dish, fresh chilled sweet corn soup. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Chilled Sweet Corn Soup Recipe is the ultimate warm weather dinner! You can use fresh corn, frozen or canned corn to make this soup recipe! How fresh it tasted and how sweet the corn was, her gazpacho was topped with lump crab meat but we're keeping it a little more simple for this recipe.
Fresh Chilled Sweet Corn Soup is one of the most favored of current viral meals in the world. It’s appreciated by millions every day. It is simple, it is quick, it tastes yummy. Fresh Chilled Sweet Corn Soup is something that I’ve loved my entire life. They are nice and they look wonderful.
To get started with this recipe, we have to prepare a few ingredients. You can have fresh chilled sweet corn soup using 6 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Fresh Chilled Sweet Corn Soup:
- Take 3 Corn on the cob
- Prepare 450 ml Milk
- Take 150 ml Heavy cream
- Make ready 1 Soft brown sugar
- Take 1 pinch Salt
- Take 1 tbsp Sweet white wine, or kuei hua chen chiew (liquor flavored with sweet osmanthus flowers)
I used carrots, beans, peas, spring onions and sweet corn kernels. I used potato as well to thicken the soup. Cut the kernels off of the corn cobs and add them to the blender. Add the yellow bell pepper, green onions, garlic, half of the sour cream, buttermilk, and half of the chili powder.
Instructions to make Fresh Chilled Sweet Corn Soup:
- Using a knife, shave the corn off the cob and into a pot. Add a pinch of salt and some cold milk, and turn the heat on. When it boils, simmer for a minute over low heat. Turn the heat off, cover the pot and steam for 1 to 2 minutes.
- Use an electric mixer (or a food processor or a juicer) and process the corn until it's very fine.
- When you get corn juice, use a strainer and strain. Scoop the remaining corn on the strainer with a gauze or clean cloth, and squeeze well to get all the remaining umami-rich flavor of the corn.
- Put the strained soup into a pot and cook over low heat. Season with sugar until it reaches the preferred sweetness. Strain the soup again, and chill the pot in a bowl of iced water. When it's chilled enough, add heavy cream and wine. Mix well, and chill in the refrigerator before serving.
- My family even eats the strained ingredients by mixing it into cookies or bread. Here's the corn bread made with strained lees - it's delightful!
Tangy buttermilk, sweet corn, and spices combine to make a simple, yet rich soup. If you don't have buttermilk, you can make some by adding a couple of I used fresh sweet corn I cooked then cut off the cob. This was light healthy and refreshing. It also is a perfect consistency to use as a dip. This recipe for chilled corn soup yields an incredibly sumptuous, velvety concoction—but it's vegan—and nearly fat-free—and uses one of summer's best and cheapest vegetables.
So that is going to wrap it up for this exceptional food fresh chilled sweet corn soup recipe. Thank you very much for your time. I am confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading, I hope My page becomes “the place to be” when it comes to fresh chilled sweet corn soup cooking. Go on get cooking!
