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Prep Time
12 h.
Cooking Time
20 min.
Serves
4
Difficulty
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About This Recipe
Sometimes milk goes well with the most unexpected foods. Well, with corn everything is clear - it’s not for nothing that we talk about “milk ripeness” cobs. But rosemary is much more often found in the company of meat, olive oil and tomatoes than with milk. But we still think that this soup will not disappoint you in any way. If you want to cook it during the season when there is no young corn, use mini corn or frozen corn - but only the smallest and sweetest grains.
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Cooking
Cooked
Planned
Ingredients List
Total ingredients: 9
Serves:
Sweet onion - 1 pcs.
Canned corn - 800 g
Greens for decoration - to taste
Milk - 1 l
Shallot bulb - 2 pcs.
Rosemary - 1 bunch
Butter 82.5% - 20 g
Salt, freshly ground black pepper - to taste
Salt - to taste
Nutrition Facts
Serves:
🥓
Fat
67г
🍚
Carbohydrates
232г
🥩
Protein
67г
🔥
Kcal
Daily Values
Preparation Steps
Step 1
Pour milk into a saucepan, add rosemary. Bring the milk to a boil over low heat, remove from heat, cover with a lid, let cool completely, 2 hours, and refrigerate for 10 hours.
Step 2
Chop the onion. Heat the oil in a thick-bottomed saucepan, add the onion, cook over medium heat until soft, 5 minutes.
Step 3
Pour rosemary milk into the onion (remove the sprigs), add corn, bring to a boil, cook for 5 minutes. Season with salt and pepper and transfer the soup to a blender, reserving some corn for serving. Beat until smooth. Serve the soup hot or cold, garnished with herbs and corn kernels.
Enjoy your meal!
Follow the instructions step by step