Servings: 4
Corn Potage コーンポタージュ
Creamy and comforting Japanese corn potage soup made with sweet corn and milk. Easy to make, kid-friendly, and perfect for a cosy meal or appetiser.
Equipment
- 2 large pots
- 1 strainer
- 1 blender
Ingredients
- 2 ears sweet corn
- 1 cup whole milk *1
- 1 cup water
- 1 tbsp flour
- 2 tbsp onion koji *2
- ½ tsp salt
- ¼ cup heavy cream
Instructions
- Peel the corn and cut the kernels off the cob with a knife.
- Break the cob in half and place it in a pot with milk and water.
- Simmer for about 10 minutes to make a simple corn stock.
- Melt butter in a pan and add most of the corn (reserve a small handful for texture later-optional) to cook for about 5 minutes.
- Stir in flour and cook 1–2 min to remove raw taste, do not brown(Roux method).
- Pour in the corn-cob stock made in step 1 through a sieve.
- Bring to a gentle simmer, cook for about 5 min.
- Stir in the onion koji (or consomme) and salt to taste.
- Blend until very smooth with an immersion blender (or in batches in a stand blender).
- Pass through a fine sieve, pressing with a ladle/spatula - optional.
- Stir in cream and reheat gently to serving temperature—do not boil.
- Ladle into bowls. Top with croutons, parsley, black pepper, and/or a drizzle of cream.
Notes
*1 1 cup = 250ml, for vegan options, see the above post.
*2 2 tbsp onion koji is equivalent to 1 cube of consommé.
Nutrition
Calories: 133kcal, Carbohydrates: 13g, Protein: 4g, Fat: 8g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.003g, Cholesterol: 24mg, Sodium: 328mg, Potassium: 229mg, Fiber: 1g, Sugar: 6g, Vitamin A: 402IU, Vitamin C: 3mg, Calcium: 88mg, Iron: 0.3mg