Japanese Corn Soup
Ingredients
The soup
-
3
cups
frozen corn
-
1
tablespoon
extra virgin olive oil
-
2
tablespoons
salt
-
to taste
ground black pepper
-
¼
teaspoon
paprika
-
½
white onion
sliced
-
1½
tablespoons
unsalted butter
-
3
cups
water
-
1
cup
milk
-
1
cup
heavy whipping cream
For garnish
-
1
sprig
parsley, chopped
-
1
tablespoon
heavy whipping cream
Instructions
- Preheat the oven to 450°F (230°C).
- Toss the frozen corn with olive oil, salt, black pepper, and paprika, then arrange on a baking pan and bake for 15 minutes.
- In a pot, melt butter over medium heat, add onion and a pinch of salt, and sauté until translucent.
- Reserve one cup of roasted corn for serving, then add the rest of the roasted corn and water to the pot, bring to a boil, and simmer for 15 minutes.
- Purée the soup until smooth, strain it for a smoother texture, and return it to the pot.
- Add milk and heavy cream, simmer for 10 to 15 minutes, and season with salt and pepper.
- Stir in the reserved roasted corn and serve hot or chilled, garnished with parsley and a drizzle of heavy cream.
Nutrition Facts (estimated)
Servings
4
Calories
436
Total fat
32g
Total carbohydrates
35g
Total protein
8g
Sodium
3545mg
Cholesterol
86mg
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