Corn Flower Soup Food

CORN SOUP

Steps:

• Sweat the onions and corn in butter over low heat with lid on. After onions are translucent, add chicken stock. Bring to a boil and simmer for 20 minutes. Season with salt and pepper. Puree in a blender and put through a fine sieve. Heat and add 1 cup of cream at the last minute before serving.

CREAM OF CORN SOUP

Steps:

• Heat olive oil in a pot over medium-high heat. Saute corn and shallots in the hot oil until soft, about 5 minutes. Add vegetable broth and cream, reduce heat to low, and cook for 20 minutes.
• Remove 6 tablespoons of corn from the soup and set aside.
• Puree the soup in an electric blender or by using an immersion blender; pass through a sieve back into the pot.
• Season soup with cayenne pepper and sea salt. Add the reserved corn kernels back to the soup and bring to a boil again briefly.
• Divide the soup among four bowls and drizzle with chili oil.

CHICKEN & CORN EGG FLOWER SOUP

Steps:

• Place broth and ginger in medium saucepan.
• Bring to boil over high heat; reduce heat, cover and simmer 5 minutes.
• Discard ginger.
• Combine cornstarch and 1/4 cup water; stir into saucepan with corn.
• Cook over high heat, stirring constantly, until mixture boils and is slightly thickened.
• Gradually pour egg into boiling soup, stirring constantly, but gently, in one direction.
• Stir in cooked chicken.
• Simmer for 10 minutes to heat chicken.
• Remove from heat; stir in green onions and soy sauce.
• Serve immediately.

CORN FLOWER SOUP

Steps:

• Add a small amount of oil into saucepan and brown the chopped pork.
• Add the water and simmer 10-15 minutes.
• Add corn, salt and pepper and simmer 10 minutes longer.
• Remove from heat and gently stir in the beaten egg.
• Serve piping hot.