Скачать или смотреть Velvet Corn Soup (Gluten-Free) - Susanna Foo

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Velvet Corn Soup can also be a Vegan dish if you exclude the butter.

Summer is the best time to make this soup, especially if you can get the fresh local corn cut the same morning. It is very healthy and flavorful with natural sweetness and no cream added.

Ingredients:

3 tbs of corn oil
1 medium onion, peeled and diced
3 stalks of celery, cross sliced to ½”
5 fresh ears of corn (preferably white corn)
1 Yukon gold potato, about 8 ounces
8 cups of water
4 ounces of butter
1 tbs of kosher salt
1 tsp of white pepper powder

Directions:

1) Carefully cut down the corn, one side at a time, to separate the corn kernels from the cob. Put the kernels and the cobs into two separate large bowls

2) Heat 3 tbs oil in a stainless-steel large pot and add the onion and celery and sauté until soft.

3) Add the corn cobs, potato, corn kernels, and water. Bring to a boil, then turn the heat down to medium-low. Simmer for an hour. Add butter salt and white pepper. Turn off the heat. Let the corn stock cool.

4) Remove and discard the corn cobs and purée the remaining corn soup in a blender and strain, by push hard through a chinois to release all the puree.
Only discard the solid. Makes about 7 cups of corn soup

5) Drizzle with basil pesto and toasted seaweed. You can serve chilled or hot

You can also garnish with lump crabmeat, sweet shrimp, or
fresh basil.

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