Jean-Pierre Challet's Light Corn Soup |
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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 4 |
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It's light because it uses milk instead of cream. I can't wait to try it. Ingredients:
4 corn cobs, sweet |
1 leek, white part only |
4 cups milk |
1/2 sweet onion, chopped |
1 bunch thyme |
1 sprig cilantro |
salt and pepper |
chives, finely chopped for garnish (optional) |
Directions:
1. Remove and discard the husks and silks from the corn cobs.
2. Roughly cut the corn from each cob, and place the kernels and cobs in a large stockpot.
3. Add the milk, onion, thyme and cilantro; simmer for 15 minutes.
4. Add the leek, season with salt and pepper and cook for another five minutes.
5. Remove the cobs and discard.
6. Purée the remaining ingredients, strain and adjust seasoning.
7. Ladle the soup into warmed bowls. Sprinkle chopped chives or your favourite herb on top.
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