Fresh Corn Potage (Japanese Corn Soup): No Sugar, No Flour, No Bouillon!

By Sudachi · 60 min

Ingredients

Instructions

1. Preheat the oven to 180 °C. Mix 1 tbsp olive oil, 1 tbsp butter, 1 tsp dry mixed herbs and ⅛ tsp salt in a bowl. Add the 150 g cubed baguette and toss until coated.
2. Spread the cubes in a single layer on a baking tray, then bake for 10 minutes on the bottom shelf.
3. When golden and crispy, take them out and set aside.
4. Wash the 2 ears of corn, slice the kernels off and cut the cobs into thirds or quarters.
5. Melt 2 tbsp unsalted butter in a pot over medium heat, add the 100 g finely sliced onion and fry until soft and translucent. Lower the heat to medium-low and avoid browning.
6. Pour in 300 ml whole milk, add the cob pieces and a few pinches of salt and pepper. Heat until small bubbles form around the edges, without boiling. Turn off the heat and discard the cobs.
7. Add the corn kernels, another pinch of salt and pepper, and return to low heat until small bubbles appear again. Take off the heat and let cool slightly.
8. Blend until very smooth, then pass through a fine sieve.
9. Reheat if needed and season with more salt and pepper. Serve with the croutons, and optionally cream and dried parsley.

Summarized from Sudachi's video. Watch it for the details.

More recipes with

OnionMilkCreamHeavy creamBreadSweet cornBaguetteCrouton