Corn Potage コーンポタージュ

Ingredients

• 2 ears sweet corn
• 1 cup whole milk (*1)
• 1 cup water
• 1 tbsp flour
• 2 tbsp onion koji (*2)
• ½ tsp salt
• ¼ cup heavy cream

Steps

1. 1

   Peel the corn and cut the kernels off the cob with a knife.

2. 2

   Break the cob in half and place it in a pot with milk and water.

3. 3

   Simmer for about 10 minutes to make a simple corn stock.

4. 4

   Melt butter in a pan and add most of the corn (reserve a small handful for texture later-optional) to cook for about 5 minutes.

5. 5

   Stir in flour and cook 1–2 min to remove raw taste, do not brown(Roux method).

6. 6

   Pour in the corn-cob stock made in step 1 through a sieve.

7. 7

   Bring to a gentle simmer, cook for about 5 min.

8. 8

   Stir in the onion koji (or consomme) and salt to taste.

9. 9

   Blend until very smooth with an immersion blender (or in batches in a stand blender).

10. 10

    Pass through a fine sieve, pressing with a ladle/spatula - optional.

11. 11

    Stir in cream and reheat gently to serving temperature—do not boil.

12. 12

    Ladle into bowls. Top with croutons, parsley, black pepper, and/or a drizzle of cream.