Friday, 17 April 2015

玉米浓汤 ~ Sweet Corn Soup

 
好好喝的玉米汤。。。yummy !!
 
食谱取自 food4tots

玉米浓汤
 
材料:
2 玉米
1/2 洋葱( 大约50g ,去皮和切丁
1 蒜头 切碎
500ml  高汤
调味料:
15g 有盐或无盐奶油
盐适量
胡椒粉适量
 
做法
1.玉米去须,洗净。用刀把玉米粒拔出来。然后将玉米心切成45段。
 
2.在锅里以中小火煮溶奶油 。加入洋葱和蒜茸,爆香和拌炒至软。
 
3.加入玉米粒拌炒1分钟。
 
4.倒入高汤和玉米心。煮至滚,然后以中小火,加盖焖煮15分钟。
 
5.将玉米心盛起。将玉米汤倒入搅拌机里打至幼滑,倒回锅内再煮至滚。如果太浓,可加入高汤/水。如太稀,可再以中火煮多5分钟。
 
 
Recipe source : food4tots
 
Fresh Sweet Corn Soup
 
Ingredients :
2 ears fresh corn
1/2 small yellow onion (about 50g ,  peeled and diced )
1 clove garlic ( peeled and minced )
500ml homemade chicken stock
Seasoning :
15g butter (salted or unsalted)
salt (If use salted butter, less salt is required)
freshly ground pepper
 
Methods :
1. Remove the husks (outer leaves) and silks (thin hairs) from the corn. Wash and rinse. Carefully run a knife down the cob to cut off the kernels. Then cut the cobs into 4 or 5 pieces.
 
2. Melt the butter in a large pot over medium-low heat. Add the onion and garlic, and sauté, stirring frequently, until soft and translucent.
 
3. Add the kernels and stir for another 1 minute.
 
4. Add the stock and pieces of cobs to the pot. Bring to the boil ,reduce the heat to medium-low, cover, and simmer for 15 minutes.
 
5. Remove pieces of cobs Blend the soup until smooth. Taste and adjust seasoning with salt and pepper. If the soup is too thick, thin it with water or stock. If it’s too thin, cook for a further 5 minutes over medium heat until thickened