Soup Corn

Corn soup recipe

Summary : Corn recipe, here is a corn cream or corn soup, the name will be different depending on the region where you live. An easy soup for children to make, they will love the soup and especially the crumbling of the corn kernels. A corn soup with a beautiful color its barely sweet flavor remains a recipe to reserve. In summer I always have ears of corn in my fridge, my daughter loves them on the barbecue or even in the oven in winter. Soups in winter at home are a tradition we eat almost every evening and especially during the coldest weather, but also in the autumn evenings after returning from picking mushrooms, corn soup is always available. welcome.

Ingredients

Recipe for: 4 people
4 ears of fresh corn
3 shallots
50 g butter
1 tablespoon of heavy cream
½ l chicken stock
2 egg yolks
1 bay leaf

Instructions

Cook the corn on the cob in a large saucepan filled with lightly salted water for 10 minutes.
Check the doneness by tasting a grain of the ear.
Drain then peel the ears.
Reserve the cooking water.
Heat a pan and sauté the garlic and the chopped shallots in the butter for 3 minutes.
Add the corn and stir over low heat for 5 minutes.
Pour in the hot chicken stock and ½ liter of the cooking water, simmer for 5 minutes.
Mix everything, pass it through a fine colander to remove the corn skins.
Beat the egg yolks with the crème fraîche.
Salt and pepper.
Mix with the rest, heat without letting it boil.