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Corn soup with rosemary milk

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Corn soup with rosemary milk

Hello, Hello! We are now in the midst of corn season. This year it was a success. Of course, Navarro, ate to satiety, but what to do with the rest? But what soup! Yes not simple, but very flavorful and tasty, want to know more? Then I ask a cat...


Cooking time 30 minutes Number of servings6

Ingredients for Corn soup with rosemary milk




Step-by-step instruction of cooking Corn soup with rosemary milk


Step 1

Pour the milk into a saucepan and put in it two sprigs of rosemary.
Bring to a boil and set aside.
Cool and place in refrigerator for 10 hours. To the salad, and the rosemary gave all of his flavor!


Step 2

Clean the cobs from the skin.


Step 3

With a sharp knife to cut grain from the cob, put them in a bowl.
In the corn pour the rosemary milk, after taking out a sprigs of rosemary.


Step 4

Shallot, chop and fry until translucent in 2 tbsp butter.


Step 5

Pour the milk with the corn and bring to a boil.
Cook for about 5 minutes.
Salt and pepper to taste.


Step 6

Blend it with a blender. Pour into bowls and garnish with a sprig of rosemary.
Welcome to the table!