It's Summertime! Chilled Corn Soup from Corn-on-the-Cob. Share all people, cooking is indeed work which is quite easy. Besides they are indeed happy cooking and have ability cooking that is very good, they are also creative in integrating each dish so that it becomes food delicious. But there are those who cannot cook, so they must learn and see recipes that are cushy to follow.
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You can cook It's Summertime! Chilled Corn Soup from Corn-on-the-Cob using 6 ingredients or fewer. Here is how you cook it.
The main ingredient It's Summertime! Chilled Corn Soup from Corn-on-the-Cob
- You need 1 of ear Corn.
- You need of For the seasoning:.
- Provide 200 ml of Milk.
- You need 1/2 of cube Boullion cube.
- You need 1 of leaf Bay leaf.
- Provide 1 of Salt and pepper.
These recipes cook in approximately 20 minutes from embark to finish, and 6 moves. Get ready to follow these recipes to get you by way of a strenuous back-to-school time!. Here is how you mix 6 stepsthat.
It's Summertime! Chilled Corn Soup from Corn-on-the-Cob instructions
- Boil the corn for about 15 minutes..
- When tender, remove kernels from the cob with a knife..
- Heat the milk, bay leaf, and consomme bouillon in a pot on low heat, without boiling. Remove bay leaf when well heated..
- Blend corn and soup stock evenly with a Bamix hand blender..
- Strain to produce a creamy texture. Sprinkle with a pinch of salt and pepper to taste..
- Chill well and add parsley or any favorite garnishing, and serve!.
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1. Filtering the right food ingredients also affect the results of cooking, starting from determination fresh ingredients will be very good because the reserves of the nutrition is still very good.
2. Equipment The cookware used must also match what is cooked. Also, care must be taken that the cleanliness of the cookware does not affect the taste and nutritional content.
3. How to make It's Summertime! Chilled Corn Soup from Corn-on-the-Cob, which includes which ingredients must be processed first and which ones are processed later and when to add spices. This is done in order to produce cuisine which has nutritional quality and cooked food maturity without reducing the delicacy of the cuisine.
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