Tuesday, 21 February 2017

Japanese Corn Potage

I had it from a Vending Machine in Kyoto in October. It was thin and hot but tasty and few kernels of corn made it a great soup after a long day. I was looking for a sweet milkshake, but was surprised what I got out of the machine.

Today is cold and rainy and I thought about a pot of soup.
Ingredients were all in stock and it took just 20 minutes to finish it.

It is delicious!

recipe for 3 bowls of soup:
500 ml chicken stock
250 ml whole milk
2 small cans of sweet corn
1 tbsp butter
1 tbsp flour
2 spring onions
salt and pepper

Chop the white and some of the green of the onions into small chunks.
In a pot melt the butter and cook the onions for 2 minutes.
Add the flour and make a roux.

Add hot chicken stock a bit at the time to prevent lumps.

Chuck in 1 1/2 cans of drained sweet corn and season with salt and pepper.
Cook for 10 minutes and take a stick blender to make a fine soup.
Add the milk and the rest of the sweet corn and cook for 5 more minutes.
Chop the greens of the spring onions for decoration and serve the soup.

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