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 servings 6|
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!
Clean the cobs from the skin.
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.
Shallot, chop and fry until translucent in 2 tbsp butter.
Pour the milk with the corn and bring to a boil.
Cook for about 5 minutes.
Salt and pepper to taste.
Blend it with a blender. Pour into bowls and garnish with a sprig of rosemary.
Welcome to the table!