Silky Corn Soup Food

CHINESE CORN SOUP (鸡蛋玉米羹)

Steps:

• Heat oil in a big pot until warm. Add ginger and white part of green onion. Stir a few times until fragrant.
• Add ground chicken. Stir and cook until the surface turns white. Add sake and salt. Keep cooking until the chicken is almost cooked through.
• Add chicken stock and 2 cups water. Turn to high heat. Cook until bringing to a boil. Add frozen corn and peas. Continue to cook until bringing to a boil again.
• While boiling the soup, combine potato starch with 1/4 cup water in a small bowl.
• Skim the foam from top of the soup if you want it to look prettier (optional). Turn off heat.
• Swirl potato starch slurry into the soup. Mix well.
• Put a spatula (or a fork) against one end of the bowl with the egg in it. Slowly drizzle egg into the soup in a swirling motion.
• Mix the soup again and taste it with a small spoon (be careful, the soup is very hot!). If the soup is not as thick as you'd like, mix a bit more potato starch slurry and add it into the soup. Add more salt to adjust seasoning if necessary.
• Serve warm.

CREAMY POTATO AND CORN SOUP

Steps:

• Combine potatoes, corn, onion, butter, beef base, salt, red pepper flakes, and black pepper in a saucepan. Pour enough water over the mixture to cover by 2 inches.
• Bring the soup to a boil, reduce heat to medium-low, and simmer until the potatoes are soft, about 20 minutes.
• Pour soup into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth.

CORN SILK SOUP

Steps:

• In a blender or food processor mix together all ingredients.
• Process until smooth.
• Turn into saucepan and heat.
• Serve with sprinkled chives or parsley or grated cheese.

SILKY CORN SOUP

Steps:

• Setting each corn corn on its stem end in a large, wide bowl, carefully slice the kernels off, as close to the cob as you can get. Then scrape each cob thoroughly with the back of the knife to remove as much of the milky goodness as possible. Set aside.
• Heat the grapeseed oil in a large Dutch oven over medium high heat. Add the onion and peppers; turn the heat to medium and cook, stirring frequently, until the onions are translucent but not browned. Stir in the corn kernels, along with the salt, pepper and cumin, and cook for a few minutes more, stirring from time to time. Pour in the vegetable stock.
• Bring to a boil, then reduce the heat to a simmer, stir in the thyme leaves and cook for 30 minutes. If you prefer some texture in your soup, remove about a half cup of the corn and other vegetables using a slotted spoon and set aside. Puree the soup, either in batches in as powerful a blender as you can get your hands on, or using an immersion blender, until the texture is smooth and silky. Pour back into the pot if necessary and add the reserved corn mixture. Stir well and taste for seasoning.
• If you feel the soup needs a little zing (and I always feel it does, so recomend trying this)j, add the apple cider vinegar gradually, stirring well and tasting after each addition until you reach the desired hint of tanginess (I suggest being subtle about it).
• For presentation purposes, you could garnish each bowl with a sprig of thyme.

SILKY CORN SOUP

Steps:

• 1. Strip the kernels off the corn as close as possible to the cobs. Place both the kernels and the cobs in a large, heavy pot with the broth, making sure the broth covers both the cobs and the kernels. Bring to a boil, reduce the heat and simmer, partially covered, for 30 minutes or until the corn is tender and the broth is flavored. Set aside to cool. Remove and discard the cobs.
• 2. Puree the soup in a food processor.
• 3. Pour the soup through a fine strainer back into the pot to remove any particles from the kernels, tapping the strainer well to extract as much liquid as possible. Add the lemon juice and salt. Heat through over very low heat for the flavors to blend. Cool to room temperature.
• 4. Stir in the coconut milk. Chill in the refrigerator for up to 6 hours. Adjust the seasonings. Serve the soup chilled, garnished with basil or cilantro.